Roasted Butternut Squash Soup (Printable)

Silky roasted butternut squash blended with caramelized vegetables and warm spices for a comforting bowl.

# 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)

→ Spices & Seasoning

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

→ Garnishes

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

# Steps:

01 - Set your oven to 400°F to prepare for roasting the vegetables.
02 - In a large bowl, toss the cubed butternut squash, chopped onion, sliced carrots, and garlic cloves with olive oil, ground cumin, cinnamon, salt, and pepper until evenly coated.
03 - Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 30 to 35 minutes, stirring halfway through, until the squash is golden and tender.
04 - Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and bring to a boil over medium-high heat, then reduce to low and simmer for 10 minutes to allow flavors to meld.
05 - Use an immersion blender directly in the pot to puree the soup until completely smooth and creamy. Alternatively, blend in batches using a countertop blender, being cautious with hot liquids.
06 - Stir in the coconut milk or heavy cream if using. Taste the soup and adjust salt and pepper as needed.
07 - Ladle the hot soup into bowls and garnish with fresh thyme leaves, toasted pumpkin seeds, and an optional swirl of cream or coconut milk.

# Expert Tips:

01 -
  • Roasting the vegetables first creates depth you cannot get from stovetop cooking alone
  • The texture transforms into something so luxurious nobody believes its just vegetables
  • Makes enough for dinner tonight plus lunch tomorrow with almost no effort
02 -
  • Let the roasted vegetables cool slightly before blending to avoid dangerous steam buildup
  • The soup thickens as it sits, so add more broth if reheating the next day
03 -
  • Peel the squash with a sharp vegetable peeler instead of a knife for safer, faster prep
  • Line your baking sheet with parchment paper for effortless cleanup afterward

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