Roasted Butternut Squash (Printable)
Velvety butternut squash with caramelized notes, warm spices, and a touch of cream. A comforting dish perfect for cooler weather.
# What You'll Need:
→ Vegetables
01 - 1 large butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 3 cloves garlic, peeled
→ Fats and Liquids
05 - 2 tablespoons olive oil
06 - 4 cups low-sodium vegetable broth
07 - 1/2 cup heavy cream or coconut milk (optional)
→ Seasonings
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - Roasted pumpkin seeds
13 - Chopped fresh parsley
14 - A drizzle of cream or olive oil
# Steps:
01 - Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine the cubed butternut squash, chopped carrots, chopped onion, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil, season generously with salt and freshly ground black pepper, and toss to ensure all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
02 - Roast the vegetables in the preheated oven for 30 to 35 minutes, stirring them once halfway through the cooking time, until they are tender and caramelized with a golden-brown hue.
03 - Carefully transfer the roasted vegetables into a large, sturdy pot or Dutch oven. Pour in the 4 cups of vegetable broth, then stir in the 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg. Bring the mixture to a gentle simmer over medium heat and allow it to cook for 10 minutes, facilitating the melding of flavors.
04 - Remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it achieves a completely smooth, velvety consistency. If using a standard blender, carefully transfer the hot soup in batches, blend until smooth, and then return the blended soup to the pot.
05 - If desired, stir in the 1/2 cup of heavy cream or coconut milk for added richness. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper according to your preference.
06 - Ladle the hot, creamy soup into individual serving bowls. Garnish each serving with roasted pumpkin seeds, freshly chopped parsley, or a delicate swirl of cream or olive oil, if using.
# Expert Tips:
01 -
- This soup is incredibly forgiving and tastes far more complex than the effort it demands, making you feel like a culinary wizard.
- It's the ultimate cozy hug in a bowl, perfect for chasing away those cold weather blues or just unwinding after a long day.
02 -
- Don't overcrowd your baking sheet when roasting the vegetables; they need space to caramelize properly, otherwise, they'll steam instead of brown.
- For the smoothest soup possible, blend it while it's still warm; the heat helps break down the fibers more easily than if it were cold.
03 -
- To easily peel and chop a butternut squash, microwave it for 2-3 minutes first; this softens the skin just enough to make it much easier and safer to handle.
- If you don't have an immersion blender, blend the soup in batches in a regular blender, being very careful with hot liquids and always filling it only halfway.