Velvety Roasted Butternut Squash (Printable)

Silky smooth squash soup with roasted vegetables and warming spices

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (approximately 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.5 cups vegetable stock
06 - 1 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or cilantro, chopped
12 - Toasted pumpkin seeds
13 - Additional coconut milk or cream for swirling

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until golden brown and tender.
03 - Heat the remaining olive oil in a large pot over medium heat. Add chopped onion and carrots; sauté for 5 to 7 minutes until softened and fragrant.
04 - Stir in minced garlic, ground cumin, and ground nutmeg; cook for 1 minute until spices become fragrant, being careful not to burn the garlic.
05 - Add the roasted squash to the pot. Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
06 - Remove from heat. Use an immersion blender to purée the soup until completely smooth and silky. Alternatively, transfer to a standard blender in batches and blend carefully.
07 - Stir in coconut milk or heavy cream. Heat gently over low heat. Taste and adjust seasoning with additional salt and black pepper as needed.
08 - Ladle hot soup into serving bowls. Garnish with chopped fresh herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Tips:

01 -
  • The roasting step creates an incredible depth of sweet nutty flavor that sautéing alone cannot achieve
  • This soup comes together with minimal hands on time yet tastes like it simmered for hours
  • It freezes beautifully so you can always have comfort soup ready for busy weeknights
02 -
  • Skip the roasting step and you will miss the crucial caramelized flavor that makes this soup exceptional
  • Always let the soup cool slightly before blending to prevent dangerous steam buildup
  • The soup will continue to thicken as it sits so add more stock if reheating leftovers
03 -
  • Use a sharp vegetable peeler to remove the squash skin more easily and safely
  • Cut the squash into uniformly sized pieces so everything roasts evenly
  • Taste the soup before adding the coconut milk as the sweetness level can vary
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