Cinnamon-Spiced Roasted Butternut Squash Soup

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Silky roasted butternut squash soup with a warm cinnamon and nutmeg spice blend, garnished with toasted pumpkin seeds for texture. This American Christmas recipe (vegetarian), ready in about 60 minutes, pairs butternut squash, olive oil, and salt for a weeknight-friendly dinner. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs butternut squash, peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup pumpkin seeds, toasted
• 1/2 cup (optional) heavy cream

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and cubed butternut squash with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Spread on a baking sheet and roast for 30-35 minutes until tender and caramelized.
2. Step 2: While squash roasts, sauté 1 medium diced yellow onion and 3 minced garlic cloves in 2 tbsp olive oil over medium heat for 5 minutes until translucent and fragrant.
3. Step 3: Transfer roasted squash and sautéed onion mixture to a large pot. Add 4 cups vegetable broth and bring to a gentle simmer for 10 minutes.
4. Step 4: Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup heavy cream if desired for richness. Adjust seasoning with salt and pepper.
5. Step 5: Serve hot, garnished with 1/4 cup toasted pumpkin seeds for crunch.