Roasted Butternut Squash Soup (Printable version)
Silky butternut squash soup with caramelized roasted vegetables and aromatic spices, perfect for cozy fall evenings.
# Ingredient List:
→ 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 evenly on a baking sheet.
03 - Roast for 30-35 minutes until squash is golden and tender, stirring halfway through cooking time.
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 countertop 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 Suggestions:
01 -
- Roasting the vegetables first gives you that deep, almost candy like sweetness you can never get from simmering alone
- The texture becomes impossibly silky without needing any fancy techniques
02 -
- Hot soup expands violently in blenders, so either let it cool slightly first or never fill more than halfway
- The soup thickens as it sits, so you might need to splash in more broth when reheating leftovers
03 -
- Dont skip the roasting step, that's where all the flavor lives
- If you want it smoother than it already is, pass it through a fine mesh sieve after blending