This creamy roasted butternut squash soup builds depth by roasting squash, tomatoes, garlic, onions, and peppers until caramelized, then blending with stock and heavy cream. A pinch of nutmeg and lemon juice brighten the rich, velvety result.
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Preheat your oven to 425°F (220°C). On a large baking sheet, arrange the halved butternut squash, tomatoes, halved onions, shallots, red bell pepper, and heads of garlic.
Drizzle generously with olive oil and season with salt and freshly ground black pepper.
Roast for 35-40 minutes, or until the vegetables are tender and lightly caramelized.
Once roasted, let the vegetables cool slightly. Scoop the flesh from the butternut squash shells. Squeeze the roasted garlic cloves out of their skins and peel the skins from the onions and shallots.
Transfer all the roasted vegetables and any juices from the pan to a high-powered blender. Pour in the chicken stock.
Blend on high for several minutes until the soup is completely smooth and creamy.
Pour the blended soup into a pot over medium-low heat. Stir in the heavy cream, a pinch of salt, a pinch of nutmeg, and a squeeze of lemon juice.
Heat through gently, then serve hot, garnished with pumpkin seeds if desired.
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Freeze without cream up to 2 months; thaw overnight and stir in fresh cream before reheating.
high-powered blender
Yes. Prepare through step 6, cool, and refrigerate up to 3 days. Reheat gently over medium-low heat, stirring in cream, nutmeg, and lemon juice just before serving.
Use half-and-half, crème fraîche, Greek yogurt, or coconut milk. Adjust quantity to reach desired richness.
Ensure your blender is high-powered and blend for several minutes on high. If using a regular blender, work in batches and blend longer. Strain through a fine sieve if needed.
Yes, freeze up to 2 months without cream. Thaw overnight in the refrigerator and reheat gently, stirring in fresh cream before serving.
They should be tender when pierced with a fork and lightly caramelized at the edges after 35–40 minutes at 425°F.
