Roasted Butternut Squash Soup (Print Version)

A velvety, warming soup featuring roasted butternut squash and aromatic vegetables.

# What You’ll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), 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 (gluten-free, if needed)
06 - 2 tbsp olive oil

→ Seasonings

07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp ground nutmeg
10 - 1/4 tsp 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°F.
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 30–35 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.

# Additional Tips::

01 -
  • The roasting step transforms ordinary squash into something deeply sweet and complex, like a completely different ingredient
  • It comes together faster than you'd think, perfect for weeknight dinners when you want comfort without spending hours in the kitchen
02 -
  • Hot soup expands wildly in blenders, so never fill more than halfway and remove the center cap to let steam escape
  • The roasting step is not optional, it's what creates the depth of flavor that makes this soup special
03 -
  • Make a double batch and freeze individual portions for those nights when cooking feels impossible
  • The soup actually tastes better the next day, so don't be afraid to make it ahead
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