Roasted Butternut Squash Soup (Print version)

Silky soup featuring caramelized butternut squash roasted with onions, carrots, and aromatic spices, blended into a warming, velvety bowl perfect for fall evenings.

# Ingredient List:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), peeled and cubed
02 - 1 large yellow onion, chopped
03 - 2 carrots, peeled and sliced
04 - 3 garlic cloves, peeled

→ Oils & Liquids

05 - 2 tbsp olive oil
06 - 4 cups vegetable broth
07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

→ Spices & Seasoning

08 - 1/2 tsp ground cumin
09 - 1/4 tsp ground cinnamon
10 - Salt and black pepper, to taste

→ Garnishes (optional)

11 - Fresh thyme leaves
12 - Toasted pumpkin seeds
13 - Drizzle of cream or coconut milk

# How To Make It:

01 - Preheat oven to 400°F.
02 - Toss butternut squash cubes, onion, carrots, and garlic with olive oil, cumin, cinnamon, salt, and pepper. Spread on a baking sheet.
03 - Roast for 30-35 minutes until squash is golden and tender, stirring halfway.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth; bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Use an immersion blender (or work in batches with a blender) to puree the soup until smooth and creamy.
06 - Stir in coconut milk or cream if using; adjust seasoning to taste.
07 - Serve hot, garnished with thyme leaves, pumpkin seeds, and an extra swirl of cream if desired.

# Expert Advice:

01 -
  • Roasting the squash first creates deep caramelized notes that simmering alone never achieves
  • The texture transforms into something restaurant worthy with almost zero effort
  • It freezes beautifully so you can stash half for those days when cooking feels impossible
02 -
  • Let the vegetables cool slightly before blending, otherwise hot soup can explode out of even the most secure blender
  • The soup thickens as it sits, so add more broth if reheating the next day
  • Taste before serving, as roasting mellows salt and you might need another pinch
03 -
  • Cut your squash into uniform cubes so everything roasts evenly
  • The soup tastes even better the next day as flavors meld together

Return