Print

Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Cinnamon Crème Fraîche

creamy roasted butternut squash soup - featured image
Print Recipe

A warm and comforting creamy roasted butternut squash soup with a subtle hint of cinnamon in the crème fraîche, perfect for chilly evenings and simple to prepare.

Ingredients

Scale
  • 1 large butternut squash (2 to 3 pounds / 900g to 1.4kg), peeled and cubed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 4 cups (1 liter) vegetable or chicken broth, low-sodium preferred
  • 1 teaspoon ground cinnamon (divided for roasting and crème fraîche)
  • ½ cup (120ml) crème fraîche, chilled
  • 1 teaspoon maple syrup or honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Peel the butternut squash, remove seeds, and cut into roughly 1-inch (2.5 cm) cubes. Toss the cubes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground cinnamon until evenly coated.
  3. Arrange the squash cubes in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway through, until tender and caramelized around the edges.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–7 minutes until translucent and slightly golden. Add the minced garlic and cook for another 1–2 minutes until fragrant.
  5. Add the roasted squash to the pot. Pour in the 4 cups (1 liter) of broth and bring to a simmer. Let it cook for about 10 minutes to meld flavors. Add more broth or water if needed for desired consistency.
  6. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully and return soup to pot.
  7. Season the soup to taste with additional salt, pepper, or cinnamon if desired.
  8. In a small bowl, mix the crème fraîche with ½ teaspoon cinnamon and 1 teaspoon maple syrup or honey. Adjust sweetness or spice to your liking.
  9. Serve the soup hot, drizzled with a spoonful of cinnamon crème fraîche and optionally sprinkled with freshly ground pepper or toasted pumpkin seeds.

Notes

Do not skip roasting the squash as it brings out natural sweetness and depth of flavor. When blending hot soup, blend in batches and vent steam to avoid splatters. Adjust seasoning in layers for best flavor. For dairy-free, substitute crème fraîche with coconut cream. Leftovers store well refrigerated for 3 days or frozen for 2 months (without crème fraîche).

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, cinnamon crème fraîche, easy soup recipe, fall recipe, gluten-free soup, vegetarian soup

Find it online: https://forkmila.com/creamy-roasted-butternut-squash-soup-recipe-easy-homemade-with-cinnamon-cr-e-me-fra-i-che/