Roasted Butternut Squash Soup (Printable)
Smooth blend of roasted butternut squash, seasoned vegetables, and warm spices for cozy enjoyment.
# 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 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground black pepper
09 - 1 teaspoon salt, divided
→ Liquids
10 - 4 cups low-sodium vegetable broth
11 - 1/2 cup coconut milk or heavy cream (optional for creaminess)
→ Garnish (optional)
12 - Pumpkin seeds (pepitas)
13 - Chopped fresh parsley
14 - Drizzle of coconut milk or cream
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine cubed butternut squash with 1 tablespoon olive oil, half the salt, cinnamon, and nutmeg. Toss to coat evenly and arrange in a single layer on the baking sheet.
03 - Roast the squash in the oven for 25 to 30 minutes, turning once halfway through, until tender and lightly caramelized.
04 - While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and carrots and sauté for 5 to 7 minutes until softened. Add minced garlic and cook for an additional minute.
05 - Add the roasted squash to the pot along with vegetable broth, the remaining salt, and black pepper. Bring to a boil, then reduce heat and simmer gently for 10 minutes.
06 - Remove the pot from heat and puree the soup in batches using a blender or immersion blender until completely smooth.
07 - Stir in coconut milk or heavy cream if using. Taste and adjust seasoning as needed.
08 - If desired, gently reheat the soup before serving. Garnish with pumpkin seeds, chopped parsley, and a swirl of coconut milk or cream.
# Cooking Tips:
01 -
- It tastes like you spent hours in the kitchen, but honest to goodness, you barely touched anything active after the roasting.
- The natural sweetness of squash means you're not hiding behind cream and butter—just genuine, cozy flavor.
- One pot for the broth part means cleanup is almost forgiving, and that coconut milk swirl makes it feel fancy without pretension.
02 -
- Roasting the squash is non-negotiable—it's what gives the soup depth and richness that simmering alone would never achieve.
- Don't over-blend; you want silky, not gluey, and the soup will continue to thicken slightly as it sits, so err on the side of slightly looser when you first finish blending.
- Taste before you serve, always; the salt and spice balance is so personal that what tastes perfect to one person might need adjustment for another.
03 -
- If peeling a raw butternut squash feels impossible, microwave the whole uncut squash for three minutes and the skin practically surrenders.
- For an even richer version, toss the onion and carrots onto the roasting pan with the squash instead of sautéing separately—everything roasts together and the vegetables become almost candied.