Chiarello's Roasted Butternut Squash Soup

Warm, creamy, and bursting with fall flavors, Chiarello's Roasted Butternut Squash Soup is the ultimate comfort dish for cozy days. This velvety soup starts with caramelized, oven-roasted butternut squash, which forms the base for its naturally sweet and nutty flavor. A touch of cinnamon, nutmeg, and a drizzle of maple syrup add depth and warmth, while sautéed onions and garlic create a savory balance. Blended to silky perfection with vegetable stock and a splash of heavy cream, this soup is as luxurious as it is satisfying. Topped with fresh sage leaves, it’s an elegant, easy-to-make dish that’s perfect as a dinner starter or a light lunch. Ideal for autumn gatherings or weeknight meals, this roasted butternut squash soup captures the essence of seasonal cooking in every spoonful.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium (about 3 pounds total) butternut squash
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 4 cups vegetable stock
• 0.5 cup heavy cream
• 1 tablespoon maple syrup
• 6 for garnish fresh sage leaves

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of olive oil over the flesh of the squash and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step 3

Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and caramelized on the edges.

Step 4

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 5-7 minutes, or until translucent.

Step 5

Stir in the garlic, cinnamon, and nutmeg, cooking for another 1-2 minutes until fragrant.

Step 6

Once the squash is done roasting, let it cool slightly. Scoop out the cooked flesh and add it to the soup pot with the onions and spices.

Step 7

Pour in the vegetable stock and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.

Step 8

Remove the pot from heat and carefully blend the soup in batches using an immersion blender or stand blender until smooth and creamy.

Step 9

Stir in the heavy cream and maple syrup. Adjust the seasoning with additional salt and pepper to taste.

Step 10

Serve the soup hot, garnished with fresh sage leaves or a drizzle of cream for an elegant finish.

Nutrition Facts

Serving size	(3962.8g)

Amount per serving	% Daily Value*
Calories	2338.2

Total Fat 93.0g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 120mg	0%
Sodium 4753.7mg	0%
Total Carbohydrate 371.7g	0%
Dietary Fiber 101.6g	0%
Total Sugars 85.6g
Protein 43.2g	0%

Vitamin D 0IU	0%
Calcium 1306.2mg	0%
Iron 21.7mg	0%
Potassium 9626.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 6.9%

Carbs: 59.6%