Roasted Butternut Squash Soup (Printable Format)
A comforting blend of roasted butternut squash with aromatic vegetables and warming spices.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Seasonings & Spices
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground black pepper
09 - 1 teaspoon salt, divided (adjust to taste)
→ Liquids
10 - 4 cups low-sodium vegetable broth
11 - 1/2 cup coconut milk or heavy cream (optional, for added creaminess)
→ Garnish (optional)
12 - Pumpkin seeds (pepitas)
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine the cubed butternut squash with 1 tablespoon olive oil, half the salt, cinnamon, and nutmeg. Spread the squash evenly on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, turning once halfway through, until tender and lightly caramelized.
04 - While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and carrots and sauté for 5 to 7 minutes until softened. Add minced garlic and cook an additional minute.
05 - Transfer the roasted squash to the pot. Add vegetable broth, remaining salt, and black pepper. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
06 - Remove from heat and blend the soup in batches using a blender or immersion blender until completely smooth.
07 - Stir in coconut milk or cream if desired. Taste and adjust seasoning as needed.
08 - Reheat gently if necessary. Serve warm, garnished with pumpkin seeds, chopped parsley, and a swirl of coconut milk or cream if desired.
# Expert Suggestions:
01 -
- It tastes like fall wrapped in velvet, sweet and earthy with just enough spice to make you reach for another spoonful.
- The whole thing comes together in about an hour, and most of that time the oven does the work while you do something else.
- It freezes beautifully, so you can make a big batch and have ready-made comfort waiting for you on busy nights.
02 -
- Don't skip roasting the squash, because boiling it will give you a watery, flat-tasting soup that's nowhere near as good.
- If you're using a regular blender, let the soup cool slightly and never fill it more than halfway, or you'll end up with hot soup all over your ceiling.
- Taste before serving because squash sweetness varies wildly, and sometimes you need extra salt or a pinch of pepper to balance it out.
03 -
- Roast extra squash and freeze the cubes so you can make this soup anytime without the prep work.
- If your blender struggles with hot liquids, let the soup cool for ten minutes first and blend in smaller batches to avoid any messy eruptions.
- Always add the cream or coconut milk after blending, not before, so it doesn't curdle or separate when it hits the heat.