Roasted Butternut Squash Soup (Print Version)

A velvety soup with roasted butternut squash, aromatic vegetables, and warm spices. Perfectly creamy and comforting for chilly days.

# 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 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 -
  • The roasting step creates deep caramelized flavors you can never get from stovetop cooking alone
  • It comes together in about an hour but tastes like it simmered all day
  • The recipe is naturally vegetarian and gluten free without needing any special substitutions
02 -
  • Letting the vegetables get nicely browned in the oven makes all the difference between an okay soup and an incredible one
  • If using a countertop blender, never fill it more than halfway with hot liquid and remove the center cap to let steam escape
  • The soup will thicken as it sits, so you may need to thin it with a little more broth when reheating leftovers
03 -
  • Buy pre-cut butternut squash if peeling and cubing feels like too much work
  • Roast the vegetables a day ahead and keep them refrigerated until you are ready to make the soup

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