Roasted Butternut Squash Soup (Print View)

A heartwarming, velvety soup made with roasted butternut squash, perfect for cozy comfort on chilly days.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper (optional)

→ Garnish

11 - 1/4 cup heavy cream or coconut cream (optional)
12 - Toasted pumpkin seeds (optional)
13 - Fresh thyme (optional)

# How To Make It:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
06 - Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Insights:

01 -
  • The roasting step creates a depth of flavor that boiling can never touch, turning sweet squash into something almost caramel-like.
  • It's forgiving enough for a weeknight dinner but elegant enough to serve when people are coming over.
02 -
  • Don't skip the roasting step by thinking you can boil the squash instead—roasting is what creates the depth of flavor that makes people ask for seconds.
  • If your soup separates or looks broken after blending, add a splash of broth slowly while continuing to blend, and it'll come back together like nothing happened.
03 -
  • Toast your nutmeg in a dry pan for 30 seconds before measuring—the flavor becomes so much more nuanced and less one-dimensional.
  • Make the soup without cream, and let people add their own at the table; you'll be surprised how many prefer it lighter than you'd expect.
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