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Roasted Butternut Squash Soup with Cinnamon Cream Recipe

Roasted Butternut Squash Soup with Cinnamon Cream Recipe
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★★★★★

5.3 from 26 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Keywords: butternut squash soup, roasted squash soup, fall soup recipe, cinnamon cream, creamy butternut squash, autumn soup, dairy free option, vegetarian soup

Find it online: https://reemcook.com/roasted-butternut-squash-soup-with-cinnamon-cream-recipe/