Cinnamon-Spiced Roasted Butternut Squash Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky roasted butternut squash soup with a warm cinnamon and nutmeg spice blend, garnished with toasted pumpkin seeds for texture. This american-inspired christmas (vegetarian) ready in about 60 minutes pairs peeled and cubed butternut squash, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (12 ratings) Prep: 15 min Cook: 45 min Serves 6 American cuisine 200 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Cinnamon-Spiced Roasted Butternut Squash Soup take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Spiced Roasted Butternut Squash Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Cinnamon-Spiced Roasted Butternut Squash Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Spiced Roasted Butternut Squash Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cinnamon-Spiced Roasted Butternut Squash Soup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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