Roasted Butternut Squash Soup (Printable)

Silky smooth roasted squash blended with aromatic vegetables and spices for ultimate winter comfort.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lb), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirl

# How-To:

01 - Preheat oven to 400°F
02 - Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes until golden and tender
03 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté for 5-7 minutes until softened
04 - Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant
05 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer for 10 minutes
06 - Remove from heat. Using immersion blender, purée soup until silky smooth. Alternatively, blend in batches with standard blender
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and swirl of coconut milk or cream if desired

# Insider Tips:

01 -
  • It tastes like comfort in a bowl without feeling heavy or leaving you sluggish afterward.
  • Roasting the squash first is the secret that separates this from watery grocery store versions.
  • You can make it dairy-free or rich depending on your mood that day.
02 -
  • If you skip roasting the squash and boil it instead, the soup will taste washed out and one-dimensional no matter what else you do.
  • An immersion blender keeps the soup smoother than anything else, but if you're using a regular blender, let it cool slightly and blend in small batches so you don't create a lid-blowing explosion of hot soup.
03 -
  • Don't let your roasted squash brown too darkly or it will taste bitter instead of caramelized; aim for golden with just the edges catching color.
  • If your soup is thicker than you want after blending, add stock a splash at a time rather than trying to thin it all at once and overshooting.
Go back