Soups & Drinks

Roasted Butternut Squash Soup with Nutmeg and Cream

Name: Roasted Butternut Squash Soup with Nutmeg and Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1 large butternut squash; 2 tablespoons olive oil; Salt and black pepper, to taste; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; ½ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; ½ cup heavy cream; A swirl of cream; Fresh parsley or thyme; Toasted pumpkin seeds or croutons

Servings: 6 Total Time: 1 hr Difficulty: Beginner

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Introduction

Roasted Butternut Squash Soup with Nutmeg and Cream is the very definition of cozy comfort food. This velvety soup balances the natural sweetness of roasted butternut squash with the warm spice of nutmeg and a touch of cream for richness. Roasting the squash caramelizes its sugars, creating a deep, complex flavor that boiling alone can’t achieve. Smooth, fragrant, and luxurious, this soup makes a perfect starter for holiday meals, a warming weeknight dinner, or an elegant appetizer for entertaining.

Why I Love This Recipe

I love this recipe because it takes a simple vegetable and transforms it into a bowl of pure comfort. The nutmeg gives it that nostalgic, autumnal feel, while the cream adds a silky finish that feels indulgent yet wholesome. It’s both rustic and elegant, meaning it works just as well for a casual family dinner as it does for a festive dinner party. I also love that it’s make-ahead friendly and even better the next day, making it incredibly practical.

Why It’s a Must-Try Dish

Balanced flavor: Roasting enhances sweetness while nutmeg adds warm spice.
Velvety texture: Blended until smooth, it feels luxurious without being heavy.
Nutritious: Packed with fiber, vitamins A and C, and antioxidants.
Versatile: Works as a starter, main dish, or even a side for special occasions.
Crowd-pleaser: Both kids and adults love its natural sweetness and creaminess.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Servings: 6 bowls
Calories per Serving: ~220–260 kcal
Cuisine: American / European-inspired
Course: Soup, Starter, Main Dish

Ingredients

For the Soup

1 large butternut squash (about 2 ½ – 3 lbs), peeled, seeded, and cubed
2 tablespoons olive oil
Salt and black pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth for non-vegetarian version)
½ teaspoon ground nutmeg (freshly grated if possible)
½ teaspoon ground cinnamon (optional, for warmth)
½ cup heavy cream (or half-and-half for lighter version)

Garnish (optional)

A swirl of cream
Fresh parsley or thyme
Toasted pumpkin seeds or croutons

Simple Cooking Directions

Roast butternut squash until golden and caramelized.
Sauté onion and garlic, then add roasted squash and broth.
Simmer with spices, then blend until smooth.
Stir in cream and serve warm with garnishes.

Step-by-Step Preparation Method

1. Roast the Squash

Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and golden.

2. Cook the Base

In a large pot, heat 1 tablespoon olive oil over medium heat.
Add onion and sauté until softened (about 5 minutes).
Stir in garlic and cook for 1 minute more.

3. Combine and Simmer

Add roasted squash, broth, nutmeg, and cinnamon (if using).
Bring to a simmer and cook for 10 minutes to let flavors blend.

4. Blend Until Smooth

Use an immersion blender directly in the pot, or transfer in batches to a countertop blender.
Blend until creamy and velvety.

5. Add Cream and Finish

Stir in the cream and adjust seasoning with more salt, pepper, or nutmeg.
Serve hot with garnishes of choice.

How to Serve

Serve in warm soup bowls with a drizzle of cream and fresh herbs.
Pair with crusty bread, garlic toast, or a grilled cheese sandwich.
For dinner parties, serve in small cups as an elegant appetizer.

Additional Recipe Tips

Peeling tip: Microwave squash for 2–3 minutes to soften skin for easier peeling.
Depth of flavor: Roast squash with a pinch of cinnamon or smoked paprika.
Make it dairy-free: Use coconut milk or cashew cream instead of heavy cream.
Extra nutrition: Add a carrot or apple to the roasting pan for added sweetness.

Variations

Spicy Kick: Add cayenne pepper or chili flakes for heat.
Curried Version: Add 1 tablespoon curry powder for a fragrant twist.
Ginger Infusion: Fresh grated ginger pairs beautifully with nutmg.
Apple Squash Soup: Roast an apple with the squash for natural sweetness.

Freezing and Storage

Refrigerator: Store cooled soup in an airtight container for up to 4 days.
Freezer: Freeze in containers for up to 3 months. Thaw in fridge overnight, reheat gently, and stir in cream before serving (add fresh cream after reheating for best texture).

Special Equipment Needed

Baking sheet for roasting squash
Large soup pot or Dutch oven
Immersion blender (or countertop blender)
Ladle for serving

Conclusion

Roasted Butternut Squash Soup with Nutmeg and Cream is a perfect blend of comfort, nutrition, and elegance. With its silky texture, sweet-and-savory flavor, and warming spices, this soup is ideal for cozy fall nights, holiday gatherings, or anytime you crave something wholesome and satisfying. It’s simple enough for a weeknight yet impressive enough for entertaining — a true must-have recipe in your collection.

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