Roasted Butternut Squash Soup (Printer-Friendly)

A silky smooth bowl featuring caramelized roasted squash blended with warm spices for ultimate comfort.

# What You'll Need:

→ 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 tablespoons olive oil
06 - 4 cups vegetable broth
07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

→ Spices & Seasoning

08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground cinnamon
10 - Salt and black pepper, to taste

→ Garnishes

11 - Fresh thyme leaves
12 - Toasted pumpkin seeds
13 - Drizzle of cream or coconut milk

# How-To Steps:

01 - Preheat oven to 400°F for roasting vegetables.
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 soup until smooth and creamy.
06 - Stir in coconut milk or cream if using. Adjust seasoning to taste with salt and pepper.
07 - Serve hot, garnished with thyme leaves, pumpkin seeds, and an extra swirl of cream if desired.

# Expert Hints:

01 -
  • The roasting step creates depth that stovetop soups just can't match, giving you restaurant quality flavor with minimal effort
  • It freezes beautifully, so you can double the batch and save half for those nights when cooking feels impossible
  • The spice combination hits that perfect sweet and savory balance that makes everyone ask for seconds
02 -
  • Letting the vegetables cool for just 5 minutes before blending prevents hot splatters and gives you a safer, smoother puree
  • If your soup seems too thick after blending, add broth in 1/4 cup increments until you reach your preferred consistency
  • The soup continues to develop flavor as it sits, so making it a day ahead actually improves the taste
03 -
  • The smaller you cube your squash, the faster and more evenly it will roast, aiming for uniform 1 inch pieces
  • Don't skip the stirring halfway through roasting, it's what ensures even caramelization on all sides

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