Roasted Butternut Squash Soup (Printable)
Smooth blend of roasted squash and bright ginger for a warming dish.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 garlic cloves, minced
05 - 1-inch piece fresh ginger, peeled and grated
→ Liquids
06 - 4 cups vegetable broth, gluten-free if required
07 - 2 tablespoons olive oil
→ Seasonings
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground cinnamon
10 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
11 - 1/4 cup coconut milk or heavy cream
12 - Fresh cilantro or parsley, chopped
13 - Pumpkin seeds
# Directions:
01 - Preheat oven to 400°F.
02 - Spread butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25 to 30 minutes, turning once, until tender and golden.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sliced carrots, sautéing until softened, about 5 to 6 minutes.
04 - Incorporate minced garlic, grated ginger, ground cumin, and ground cinnamon. Cook for 1 minute until fragrant.
05 - Add roasted squash to the pot, pour in vegetable broth, stir well, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender, handling hot liquids carefully.
07 - Adjust salt and pepper to taste. Serve hot, drizzled with coconut milk or heavy cream, garnished with fresh herbs and pumpkin seeds if desired.
# Cooking Tips:
01 -
- The roasting step transforms the squash into pure comfort, with a natural sweetness that feels almost indulgent without any sugar.
- Ginger and cinnamon do something magical together—they're warming without being heavy, perfect for when you need to slow down.
- It's the kind of soup that tastes fancy but comes together in about an hour, which means you can impress people without the stress.
02 -
- The roasting step isn't optional—raw squash blended into soup tastes watery and flat, but roasted squash becomes sweet and concentrated, which is the entire foundation of this recipe working.
- Don't skip sautéing the onions and carrots before adding liquid; that small step of letting them soften and release their flavors makes a dramatic difference in depth.
- Blend when the soup is still hot if you're using a countertop blender, and always cover the lid loosely with a towel to let steam escape safely—I learned this the hard way.
03 -
- Make this soup in a double batch and freeze half in ice cube trays for an easy weeknight meal later—it reheats beautifully and tastes like you spent the afternoon cooking.
- If your squash is too fibrous when roasted, it means it wasn't quite ripe enough; choose squash that feels slightly heavy for its size, and you'll have an easier time achieving that silky texture.