Roasted Butternut Squash Soup (Printable Version)

Rich, creamy roasted squash blended with maple sweetness and aromatic spices for ultimate comfort.

# List of Ingredients:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup drizzle
14 - Fresh thyme leaves

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, working in batches, transfer to a countertop blender and blend until smooth.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Gently reheat the soup if needed to the desired serving temperature.
10 - Ladle soup into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The roasting step does something magical that transforms plain squash into something almost dessert-like, but it's still totally a savory soup.
  • It comes together faster than you'd think, yet tastes like you've been simmering it for hours.
  • One spoon tastes different from the last—maple and spice hit you in waves, never the same way twice.
02 -
  • Roasting the squash is non-negotiable—steaming or boiling gives you a watered-down flavor that no amount of seasoning can fix, and you'll wonder why this soup tastes so thin.
  • The cream or milk goes in at the very end, not at the beginning, because adding it earlier can sometimes cause it to separate slightly when it hits the hot soup.
03 -
  • Don't be shy with the salt—squash needs it to taste like itself, and you can always add more but can't take it out.
  • If your soup is too thick after blending, add broth or water a splash at a time until it reaches the consistency you want; some people prefer it almost pourable, others like it thick enough to stand a spoon in.
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