Few soups whisper cool autumn evenings like roasted butternut squash. But I’ve discovered that adding a subtle cinnamon sprinkle transforms its aroma into something nostalgic—like a walk through grandma’s orchard, only more playful. The sweet, earthiness meets a gentle spice, filling the kitchen with a comforting scent that sticks long after the spoon clinks on the bowl.
Roasting the squash isn’t just about flavor; it’s about unlocking a deeper sweetness and achieving a velvety texture that’s almost buttery. The preparation feels like a quiet ritual, where the smell of caramelizing squash mingles with toasty cinnamon, creating a cozy atmosphere before even blending the soup.
WHY I LOVE THIS RECIPE?
- I love discovering how a simple spice like cinnamon can elevate a humble vegetable into something extraordinary.
- The smell of roasting squash and cinnamon fills the house—it’s pure comfort in the air.
- It’s a reminder that warmth is often a combination of flavors and memories, not just ingredients.
- This soup has a beautiful, silky texture that cheers up even the gloomiest fall days.
- It’s effortless—perfect for busy evenings when you want something nourishing without fuss.
Making this soup feels like capturing a moment of seasonal magic. The fire isn’t lit, but the aromas evoke the same cozy warmth inside. As winter approaches, these bowls become more than just food—they’re small acts of care, a way to hold onto fleeting, chilly days.
Each spoonful is a gentle reminder that the simplest ingredients, when roasted and spiced just right, can bring deep comfort. It’s not just about nourishment—it’s about creating a tiny, delicious celebration of fall’s quiet beauty.
Roasted Butternut Squash Soup with Cinnamon
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the butternut squash chunks with olive oil and sprinkle with cinnamon, ensuring they're evenly coated. Spread them out on a baking sheet in a single layer.
- Roast the squash in the oven for about 30-40 minutes, until the edges are caramelized and the flesh is tender when pierced with a fork. The aroma should be warm and sweet with hints of cinnamon.
- While the squash roasts, heat a little oil in a soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant.
- Add the minced garlic to the onions and cook for another minute until it releases its aroma, taking care not to burn it.
- Once the squash is roasted and cool enough to handle, add it to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Use an immersion blender or transfer the mixture carefully to a blender to blend until very smooth and velvety. Return the purée to the pot if blended externally.
- Stir in the milk or cream to enrich the soup, then season with salt and pepper to taste. Warm everything gently over low heat, but do not boil.
- Once heated through and seasoned perfectly, ladle the soup into bowls.
- Finish with a light sprinkle of cinnamon or a drizzle of olive oil if desired, then serve immediately for maximum warmth and comfort.
Notes
There’s something quietly satisfying about knowing every spoonful has been roasted, caramelized, and seasoned with intention. It’s a humble dish with a depth that keeps surprising, especially as the weather turns colder and cravings for cozy, familiar flavors grow stronger.
This soup isn’t flashy, but it offers a steady anchor through the shifting seasons. It’s perfect for moments when you want to slow down, breathe in that warm, spiced air, and enjoy a bowl of something truly grounding.
Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.
Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.