Roasted Butternut Squash Soup (Printable Version)

Velvety, heartwarming butternut squash soup roasted to perfection and blended until smooth for ultimate comfort.

# List of Ingredients:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper

→ Garnish

11 - 1/4 cup heavy cream or coconut cream
12 - Toasted pumpkin seeds
13 - Fresh thyme

# How to Make It:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss until all vegetables are evenly coated.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized on the edges.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper.
05 - Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully work in batches using a countertop blender.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for added richness and creaminess.
08 - Serve the soup hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really only spent forty-five minutes.
  • The roasting step is where the magic happens—those caramelized edges give you flavor you can't achieve any other way.
  • You can make it vegan, dairy-free, or as rich as you want depending on what's in your fridge.
02 -
  • Don't skip the roasting—steaming or boiling squash gives you soup, but roasting gives you something that tastes like fall captured in a bowl.
  • Immersion blenders change everything; they let you blend soup right in the pot without transferring anything hot, and the texture comes out silkier.
03 -
  • Don't blend the soup until it's completely cooled slightly—hot soup splatters from immersion blenders, and it's not fun to clean up.
  • Taste the soup before you serve it, because broth brands vary in saltiness and you might need to adjust seasoning at the very end.
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