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Roasted Butternut Squash Soup with Cinnamon cream

Roasted Butternut Squash Soup with Cinnamon Cream

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Servings 6

Equipment

  • Baking sheet Essential for roasting the squash, which brings out its natural sweetness. If you don’t have one, a roasting pan will do.
  • Large soup pot or Dutch oven For sautéing the aromatics and simmering the soup.
  • Immersion blender or countertop blender An immersion blender is more convenient and means fewer dishes, but a countertop blender gives you the silkiest finish. If you use the latter, blend in batches and be cautious of steam.
  • Mixing bowl To prepare the cinnamon cream.
  • Ladle and serving bowls To portion out that gorgeous golden soup when it's ready.

Ingredients
  

For the Soup

  • 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 preferably Honeycrisp or Fuji, peeled and diced
  • 2 medium carrots peeled and sliced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon curry powder optional for a curried butternut squash soup variation
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 4 cups low-sodium vegetable broth
  • 1/2 cup canned pumpkin puree for a hint of pumpkin butternut squash soup flair
  • 1/2 cup heavy cream or coconut milk
  • 2 teaspoons maple syrup optional but adds a beautiful depth

For the Cinnamon Cream

  • 1/2 cup sour cream or Greek yogurt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon maple syrup
  • Pinch of salt

Instructions
 

Roast the Squash

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat and roast for 30–35 minutes, turning halfway, until tender and caramelized around the edges. This step is key—roasting enhances the squash’s natural sugars, giving the soup that signature deep, earthy sweetness you love in fall squash soup recipes.

Sauté the Aromatics

  1. In a large soup pot, heat a bit of oil over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Stir in the garlic, carrots, and apple. Cook for another 5–7 minutes, until everything is soft and fragrant. The apple adds just the right amount of brightness, making this a subtle butternut squash soup with apples twist.

Add Spices and Broth

  1. Stir in the cinnamon, nutmeg, ginger, curry powder (if using), salt, and black pepper. Cook for another minute to bloom the spices. Add the roasted squash, vegetable broth, and pumpkin puree. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes, letting all the flavors meld beautifully.

Blend Until Smooth

  1. Using an immersion blender, puree the soup directly in the pot until smooth and velvety. If you're using a countertop blender, blend in batches and return the soup to the pot afterward. Stir in the heavy cream (or coconut milk) and maple syrup. Simmer for 5 more minutes to warm through.

Prepare the Cinnamon Cream

  1. In a small mixing bowl, combine sour cream, cinnamon, maple syrup, and a pinch of salt. Whisk until smooth. This sweet, slightly tangy topping is what elevates this dish from your average panera squash soup recipe—it’s luxurious and aromatic with a spicy warmth that plays beautifully against the earthy squash.

Serve

  1. Ladle the soup into bowls, swirl a spoonful of cinnamon cream on top, and, if you’re feeling fancy, sprinkle a few roasted pumpkin seeds or a dash of paprika. Pair it with warm crusty bread or a thick slice of buttered sourdough.