Harvest Butternut Squash Soup

Soup season is here, y’all! 🍂 This Harvest Butternut Squash Soup is fall in a bowl: roasted butternut squash blended silky smooth, finished with a swirl of cream and a sprinkle of crunchy toasted pumpkin seeds.

The secret is roasting the squash, onion and carrots first. It deepens the flavor way beyond just boiling them. Then everything simmers with garlic and vegetable broth for a few minutes and gets blended until it’s velvety.

It’s the cozy soup your sweater-weather evenings have been waiting for, and it looks so pretty on a Thanksgiving table too.

Why You’ll Love It

• Big, roasted flavor. Roasting the vegetables first makes the soup rich and a little sweet.
• Silky smooth. An immersion blender makes it velvety right in the pot.
• Simple ingredients. Squash, onion, carrots, garlic, broth and a splash of cream.
• Pretty to serve. A cream swirl and toasted pumpkin seeds make every bowl look special.
• Meatless. It’s made with vegetable broth.

Ingredients You’ll Need

• Butternut squash: One large squash, about 3 lbs, peeled, seeded and cubed.
• Onion, carrots and garlic: The onion and carrots roast with the squash. The garlic goes in the pot.
• Olive oil, salt and pepper: For tossing the vegetables before roasting.
• Vegetable broth: 4 cups to simmer and blend everything.
• Heavy cream and nutmeg: Stirred in at the end for a creamy, cozy finish. Save a little cream for swirling on top.
• Toasted pumpkin seeds: For a crunchy topping.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Heat the oven and toss the cubed squash, onion and carrots with olive oil, salt and pepper on a sheet pan. Roast them until they’re tender and golden at the edges. Scoop the roasted veggies into a large pot, add the garlic and vegetable broth, and let it simmer for about 10 minutes. Blend it with an immersion blender until it’s silky smooth (or blend it in batches in a regular blender). Stir in the heavy cream and nutmeg, then taste and adjust the salt and pepper. Ladle it into bowls with a swirl of cream and a sprinkle of toasted pumpkin seeds.

Tips for the Best Harvest Butternut Squash Soup

• Don’t skip the roasting. Roast until the vegetables are tender and golden at the edges. That’s where the flavor comes from.
• Blend it right in the pot. An immersion blender is the easiest way. If you use a regular blender, work in batches.
• Taste at the end. Once the cream and nutmeg are in, taste and adjust the salt and pepper.
• Top it off. Serve it hot with a swirl of cream and a sprinkle of toasted pumpkin seeds.

What’s your must-make fall soup? Save this one for soup season! 🧡