Roasted Butternut Squash Soup (Printable Version)

Silky, comforting soup with caramelized roasted butternut squash and aromatic vegetables for a warming fall meal.

# What You'll Need:

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

→ Spices & Seasoning

08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon 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

# Directions:

01 - Preheat oven to 400°F (200°C).
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 Hints:

01 -
  • Roasting the vegetables first creates a depth of flavor you simply cannot achieve by boiling them alone
  • The coconut milk adds an irresistible creaminess while keeping it naturally dairy-free
02 -
  • Letting the vegetables roast undisturbed for the first 15 minutes creates the best caramelization, so resist the urge to stir too frequently
  • An immersion blender makes this recipe infinitely easier, but if using a countertop blender, never fill it more than halfway with hot liquid and vent the lid to prevent dangerous steam buildup
03 -
  • A pinch of cayenne pepper adds a subtle warmth that makes the other flavors pop without making the soup spicy
  • Adding the coconut milk off the heat prevents it from separating and keeps the soup perfectly smooth and creamy

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