Roasted Butternut Squash Soup with Cinnamon Cream Recipe
“`html
If you’re yearning for a cozy, soul-soothing bowl that celebrates the flavors of fall in the most delightful way, this Roasted Butternut Squash Soup with Cinnamon Cream will quickly become your go-to. Imagine silky, caramelized roasted butternut squash mingling with subtly sweet apple and warming spices, all topped with a luxuriously smooth swirl of cinnamon-infused cream. This soup is a beautiful balance of earthy, sweet, and spicy notes that feel like a comforting hug on a crisp day, perfect for sharing with friends or savoring by yourself.

Ingredients You’ll Need
The magic behind this Roasted Butternut Squash Soup with Cinnamon Cream lies in a handful of simple but thoughtfully chosen ingredients. Each one plays a starring role, whether adding depth, sweetness, warmth, or creaminess, making the final bowl irresistibly rich and nuanced.
- Butternut squash: Pick a large one around 3 pounds for a hearty, velvety base packed with natural sweetness.
- Olive oil: For roasting the squash to caramelized perfection and building flavor complexity.
- Yellow onion: Adds a savory, subtle foundation that melts into the soup.
- Garlic: A must-have for a fragrant punch that wakes up the palate.
- Apple (Honeycrisp or Fuji recommended): Brings a bright, crisp sweetness that complements the squash beautifully.
- Carrots: Enhance natural sweetness while contributing color and texture.
- Ground cinnamon, nutmeg, ginger, and curry powder (optional): These spices layer warm, cozy notes that make this more than your average squash soup.
- Black pepper and kosher salt: Essential seasonings that balance and highlight the flavors.
- Low-sodium vegetable broth: Keeps the soup light, allowing the roasted squash to shine.
- Pumpkin puree: Slyly added for extra depth and subtle autumnal richness.
- Heavy cream or coconut milk: Brings a luscious, creamy finish that feels indulgent.
- Maple syrup: A touch of natural sweetness to round out the flavors.
- Sour cream or Greek yogurt: The star of the cinnamon cream topping, adding tang and silkiness.
How to Make Roasted Butternut Squash Soup with Cinnamon Cream
Step 1: Roast the Squash
Start by preheating your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for 30 to 35 minutes, turning halfway through, until the squash is tender with caramelized edges. This roasting step is crucial—it brings out the squash’s natural sugars and boosts that rich, earthy sweetness that makes this soup unforgettable.
Step 2: Sauté the Aromatics
While the squash is roasting, warm a tablespoon of oil in a large soup pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then stir in the minced garlic, sliced carrots, and diced apple, cooking for an additional 5 to 7 minutes. The apple’s brightness perfectly counterbalances the earthiness, adding an unexpected but wonderful layer to your soup.
Step 3: Add Spices and Broth
Sprinkle in cinnamon, nutmeg, ginger, curry powder if you’re feeling adventurous, salt, and black pepper. Stir for a minute to let the spices release their aromas. Now, add the roasted butternut squash, vegetable broth, and pumpkin puree. Bring to a boil, then reduce the heat to a gentle simmer. Let everything cook together for about 10 minutes to marry the flavors beautifully.
Step 4: Blend Until Smooth
Use an immersion blender right in the pot to puree the soup until it reaches a silky, velvety texture. If you prefer, blend in batches with a countertop blender and then return it to the pot. Stir in your cream or coconut milk along with the maple syrup, then simmer for an additional 5 minutes so the flavors meld and the soup warms through perfectly.
Step 5: Prepare the Cinnamon Cream
In a small bowl, whisk together sour cream, ground cinnamon, maple syrup, and a pinch of salt until smooth and glossy. This cinnamon cream is what really sets this soup apart. It adds just the right hint of sweetness with a subtle spice that complements the earthy richness of the squash while bringing a luxurious, aromatic touch.
Step 6: Serve Your Roasted Butternut Squash Soup with Cinnamon Cream
Ladle the soup into warm bowls and generously swirl the cinnamon cream on top. For an extra pop of texture and color, sprinkle with roasted pumpkin seeds or a light dusting of paprika. Your cozy, comforting soup is now ready to enjoy!
How to Serve Roasted Butternut Squash Soup with Cinnamon Cream

Garnishes
Elevate your soup’s presentation and taste by topping it with crunchy roasted pumpkin seeds, a sprinkle of smoked paprika, or even a few fresh thyme leaves for added earthiness. The cinnamon cream alone is a show-stopper, but these little additions bring delightful texture contrasts and visual appeal.
Side Dishes
A thick slice of warm, buttered sourdough or a crusty baguette works wonders alongside this soup. The bread is perfect for dipping and soaking up every last bit of that creamy, spiced goodness. For a heartier meal, a simple arugula salad with toasted nuts and dried cranberries complements the soup’s sweetness beautifully.
Creative Ways to Present
For a festive gathering, serve the soup in miniature hollowed-out pumpkins or rustic bread bowls. Drizzle the cinnamon cream in a delicate swirl and garnish with edible flowers or fresh herbs to impress your guests. This soup also shines when served in clear glass mugs, especially for casual fall brunches where the vibrant orange color can really pop.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Roasted Butternut Squash Soup with Cinnamon Cream to an airtight container. It will keep refrigerated for up to 4 days, making it a perfect option for easy weekday lunches or dinner starters.
Freezing
This soup freezes beautifully, just leave out the cinnamon cream topping before freezing. Store in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Gently reheat the soup on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or cream if it has thickened. Always add the cinnamon cream fresh just before serving to preserve its silky texture and flavor.
FAQs
Can I use other types of squash in this recipe?
Absolutely! While butternut squash is ideal for its natural sweetness and creaminess, you can experiment with kabocha or acorn squash for a slightly different but equally delicious take.
Is there a dairy-free option for the cinnamon cream?
Yes! Swap the sour cream with coconut yogurt or a plant-based sour cream alternative, and use coconut milk instead of heavy cream in the soup to keep it creamy and dairy-free.
Can I make this soup spicy?
Definitely. Adding a pinch of cayenne pepper or a dash of chili flakes along with the curry powder will bring a gentle heat that pairs wonderfully with the warm spices.
How thick is the soup supposed to be?
The soup should be smooth and creamy but not overly thick—think of a consistency that’s easy to sip from a bowl but still rich and comforting. You can adjust by adding more broth or cream depending on your preference.
What’s the best way to reheat without losing flavor?
Reheat slowly on the stove to preserve the flavors without breaking the soup’s texture. Stir occasionally and add a splash of broth or cream if you want to refresh its silkiness. Always add the cinnamon cream fresh right before serving.
Final Thoughts
There’s something truly special about a bowl of Roasted Butternut Squash Soup with Cinnamon Cream—each spoonful feels like a celebration of autumn’s rich flavors and warmth. I encourage you to dive in and try this recipe; it’s a perfect way to cozy up your kitchen and hearts alike. Whether it’s a quiet night in or a lively gathering, this soup will deliver comfort and smiles in equal measure. Happy cooking!
“`
PrintRoasted Butternut Squash Soup with Cinnamon Cream Recipe
This Roasted Butternut Squash Soup with Cinnamon Cream is a rich and comforting fall soup that combines the natural sweetness of roasted butternut squash with warming spices like cinnamon, nutmeg, and ginger. Enhanced by the subtle addition of apple and pumpkin puree, this velvety soup is finished with a luxurious cinnamon cream topping for a perfect balance of creamy, sweet, and spicy flavors. Ideal for chilly days, it pairs wonderfully with crusty bread and is simple yet elegant for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 large butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 medium apple (Honeycrisp or Fuji, peeled and diced)
- 2 medium carrots (peeled and sliced)
- 4 cups low-sodium vegetable broth
- 1/2 cup canned pumpkin puree
- 1/2 cup heavy cream or coconut milk
Spices & Flavorings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder (optional)
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 teaspoons maple syrup (optional)
Cinnamon Cream Topping
- 1/2 cup sour cream or Greek yogurt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon maple syrup
- Pinch of salt
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to evenly coat. Roast for 30–35 minutes, turning halfway through, until the squash is tender and caramelized around the edges to bring out its natural sweetness.
- Sauté the Aromatics: Heat a splash of oil in a large soup pot over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Stir in the minced garlic, sliced carrots, and diced apple. Cook for an additional 5–7 minutes until everything softens and becomes fragrant.
- Add Spices and Broth: Stir in the ground cinnamon, nutmeg, ginger, optional curry powder, kosher salt, and black pepper. Cook for 1 minute to bloom the spices. Add the roasted butternut squash, vegetable broth, and pumpkin puree to the pot. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes to blend the flavors.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until velvety smooth. Alternatively, blend in batches in a countertop blender and return to the pot. Stir in the heavy cream or coconut milk, along with the maple syrup. Simmer for 5 more minutes to warm through.
- Prepare the Cinnamon Cream: In a small bowl, whisk together sour cream or Greek yogurt, ground cinnamon, maple syrup, and a pinch of salt until smooth and creamy. This topping adds a sweet and spicy contrast that elevates the soup.
- Serve: Ladle the soup into bowls and swirl a spoonful of cinnamon cream on top. Optionally, garnish with roasted pumpkin seeds or a dash of paprika. Serve with warm crusty bread or buttered sourdough for a satisfying meal.
Notes
- For a dairy-free version, use coconut milk in the soup and coconut yogurt instead of sour cream for the cinnamon cream.
- Optional curry powder adds a subtle warmth and complexity but can be omitted if preferred.
- Choosing a sweet apple like Honeycrisp or Fuji balances the savory spices nicely.
- Roasting the squash is essential for developing deep flavor and sweetness.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the seasoning as needed; more cinnamon or maple syrup can be added to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: butternut squash soup, roasted squash soup, fall soup recipe, cinnamon cream, creamy butternut squash, autumn soup, dairy free option, vegetarian soup