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Creamy Cinnamon Brown Sugar Butter Roasted Butternut Squash Soup

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A cozy, creamy soup featuring roasted butternut squash caramelized with butter, brown sugar, and cinnamon. Easy to make and perfect for fall or holiday meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 3 tablespoons unsalted butter
  • 2 tablespoons brown sugar (dark brown preferred)
  • 1 teaspoon ground cinnamon
  • 1 medium onion, chopped (yellow or sweet)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low sodium recommended)
  • 1/2 cup heavy cream or coconut cream
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes, keeping pieces uniform for even roasting.
  3. Toss the squash cubes with 2 tablespoons melted butter, brown sugar, and cinnamon. Spread evenly on the baking sheet in a single layer.
  4. Roast the squash for 25-30 minutes, flipping halfway through, until caramelized and golden brown but not burnt.
  5. While the squash roasts, heat the remaining 1 tablespoon butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.
  6. Add minced garlic and sauté for another minute until fragrant, avoiding browning.
  7. Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
  8. Remove from heat and blend the soup using an immersion blender until completely smooth. If using a countertop blender, blend in batches carefully.
  9. Return the soup to the pot, stir in heavy cream or coconut cream, and season with salt, pepper, and a pinch of nutmeg. Warm gently over low heat without boiling.
  10. Taste and adjust seasoning, then serve hot with an optional swirl of cream or sprinkle of cinnamon on top.

Notes

If the soup is too thick, add extra broth or water to reach desired consistency. Avoid burning the sugars when roasting. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream or cashew cream. Season at the end to avoid toughening the squash. Blend until completely smooth for best texture.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, cinnamon soup, brown sugar, fall recipe, easy soup, comfort food

Find it online: https://milaspoon.com/creamy-cinnamon-brown-sugar-butter-roasted-butternut-squash-soup-recipe-easy-and-delicious/