Roasted Butternut Squash Soup (Printable Version)
A creamy, savory blend of roasted butternut squash with fragrant vegetables and spices.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, peeled
→ Liquids
05 - 4 cups vegetable broth (gluten-free if needed)
06 - 2 tablespoons olive oil
→ Spices & Seasoning
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground black pepper
10 - 1 teaspoon salt (adjust to taste)
→ Finish
11 - 2 tablespoons heavy cream or coconut milk (optional, for creaminess)
12 - Fresh chives or parsley, chopped (for garnish)
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the butternut squash cubes, onion, carrots, and garlic with olive oil, salt, pepper, cumin, and nutmeg. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 30 to 35 minutes, stirring halfway, until squash is golden and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
05 - Remove from heat. Use an immersion blender to puree the soup until silky smooth (or carefully blend in batches in a countertop blender).
06 - Stir in cream or coconut milk if using. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with fresh herbs, and serve hot.
# Expert Tips:
01 -
- The roasting step creates depth that simmering alone never achieves
- It comes together faster than youd think for something so velvety and luxurious
02 -
- Hot soup expands dramatically in blenders—always leave room for steam to escape or use an immersion blender
- The soup thickens as it cools, so season accordingly and thin with more broth when reheating
03 -
- Cut your squash into uniform cubes so everything roasts at the same rate
- Don't rush the roasting step—those golden edges are where the flavor lives