Roasted Butternut Squash Soup (Print View)

Silky smooth roasted squash blended with maple sweetness and warming spices for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# How To Make It:

01 - Set oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Reheat gently if necessary over low heat.
10 - Ladle into bowls and garnish with pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Insights:

01 -
  • It tastes like fall in a bowl without any fussy techniques or ingredients you can't pronounce.
  • The roasting step does the heavy lifting for you—caramelized squash means you barely have to do anything else to make it taste incredible.
  • It's naturally vegan or creamy depending on what you reach for, so it works for literally everyone at your table.
02 -
  • Don't skip the roasting step thinking you can save time—those caramelized edges are where half the flavor comes from, and boiling the squash will give you soup that tastes thin and pale by comparison.
  • The soup will continue to thicken slightly as it cools, so if you make it ahead, you might need to thin it with a splash of broth or water when you reheat it.
03 -
  • If your soup ends up thicker than you'd like, thin it gradually with broth or water rather than all at once—it's easier to add liquid than to take it out.
  • A pinch of cayenne pepper stirred in right before serving gives you a subtle heat that makes people wonder what that warmth is without realizing it's spice.
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