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Roasted Butternut Squash Soup with Cinnamon

This roasted butternut squash soup is made by caramelizing chunks of squash in the oven, then blending them into a smooth, velvety purée. A touch of cinnamon adds warmth and depth, with the final texture being creamy and spoonable, topped with a rich, inviting color. The process highlights roasting, blending, and gentle simmering techniques to develop complex flavors and a silky consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, cut into chunks
  • 2 tablespoons olive oil for roasting
  • 0.5 teaspoon ground cinnamon for roasting and seasoning
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup milk or cream for richness
  • to taste salt and pepper for seasoning

Equipment

  • Oven
  • Blender
  • Soup pot
  • Baking sheet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the minced garlic to the onions and cook for another minute until it releases its aroma, taking care not to burn it.
  5. 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.
  6. 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.
  7. 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.
  8. Once heated through and seasoned perfectly, ladle the soup into bowls.
  9. Finish with a light sprinkle of cinnamon or a drizzle of olive oil if desired, then serve immediately for maximum warmth and comfort.

Notes

For an extra touch, garnish with roasted pumpkin seeds or a swirl of cream.