Print

Creamy Roasted Butternut Squash Soup Recipe with Cinnamon Cream

creamy roasted butternut squash soup - featured image
Print Recipe

A cozy, creamy roasted butternut squash soup with a silky cinnamon cream swirl that adds warmth and a unique flavor twist. Perfect for fall and winter, this soup is simple, comforting, and a crowd-pleaser.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup heavy cream (or coconut cream for dairy-free version)
  • 1 teaspoon ground cinnamon
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional garnish: toasted pumpkin seeds or chopped fresh sage

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss the cubes in olive oil, salt, and a pinch of black pepper until well coated. Spread them out in a single layer on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender with golden edges.
  4. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion for 5-7 minutes until soft and translucent.
  5. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
  6. Add the roasted squash to the pot, then pour in the vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  7. Remove the pot from heat. Using an immersion blender, puree the soup until silky smooth. If using a countertop blender, blend in batches with the lid vented. Add more broth if the soup is too thick.
  8. In a small bowl, whisk together the heavy cream and ground cinnamon.
  9. Taste the soup and adjust salt and pepper as needed.
  10. Ladle the soup into bowls and drizzle the cinnamon cream over the top. Swirl lightly with a spoon. Garnish with toasted pumpkin seeds or chopped fresh sage if desired.
  11. Serve immediately while warm.

Notes

Roasting the squash instead of boiling it enhances the natural sweetness and flavor. Use an immersion blender for easier pureeing. Adjust soup thickness with broth or cream. The cinnamon cream adds a luxurious texture and warmth. Soup tastes better the next day after flavors meld. Reheat gently to avoid curdling. For dairy-free, substitute heavy cream with coconut or cashew cream.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, cinnamon cream, fall soup, winter soup, vegetarian, gluten-free, dairy-free option

Find it online: https://fizzlefork.com/creamy-roasted-butternut-squash-soup-recipe-with-cinnamon-cream-easy-and-perfect/