Roasted Butternut Squash Soup (Printable)
Sweet roasted butternut squash pureed with vegetables and warming spices for a smooth, hearty dish.
# What You'll 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 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - ¼ teaspoon ground black pepper
09 - 1 teaspoon salt, divided
→ Liquids
10 - 4 cups low-sodium vegetable broth
11 - ½ cup coconut milk or heavy cream (optional)
→ Garnish (optional)
12 - Pumpkin seeds (pepitas)
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream
# How-to Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss squash cubes with 1 tablespoon olive oil, half the salt, cinnamon, and nutmeg. Spread in a single layer on the baking sheet.
03 - Roast the squash for 25 to 30 minutes, turning once until tender and lightly caramelized.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 to 7 minutes until softened. Add garlic and cook for 1 more minute.
05 - Add roasted squash to the pot with vegetable broth, remaining salt, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Puree the soup in batches with a blender or immersion blender until smooth.
07 - Stir in coconut milk or heavy cream if using. Adjust seasoning to taste.
08 - Reheat gently if necessary. Serve hot garnished with pumpkin seeds, chopped parsley, and a drizzle of coconut milk or cream as desired.
# Expert Pointers:
01 -
- It tastes like you spent all day cooking, but you'll actually finish in about an hour.
- The roasting step is where the real flavor happens—none of that pale, one-dimensional soup situation.
- It's naturally velvety without heavy cream, though a splash makes it even more luxurious.
- Makes people think you're fancier in the kitchen than you actually are.
02 -
- Do not skip roasting the squash—simmering it won't develop the same depth of flavor and sweetness.
- If your soup is too thick after blending, you can always add more broth, but you can't take it out once it's in, so start conservative.
- Taste before serving because salt levels vary wildly between broths, and this is where you fine-tune everything to perfection.
03 -
- Don't throw away those butternut squash seeds—toss them with oil, salt, and spices, then roast alongside the squash for about 20 minutes to make your own toasted pepitas.
- An immersion blender is your friend here, but if you don't have one, careful work with a regular blender in batches gets you to the same silky finish.