Roasted Butternut Squash Soup (Printable)

Velvety roasted butternut squash with caramelized vegetables, warm spices, and optional cream for comfort.

# Required Ingredients:

→ 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, gluten-free
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

# Directions:

01 - Set oven to 400 degrees Fahrenheit.
02 - Place cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss until evenly coated.
03 - Roast in preheated oven for 30 to 35 minutes, stirring halfway through, until squash is tender and edges are caramelized.
04 - Transfer 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 and cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend soup until completely smooth. Alternatively, work in batches using a countertop blender.
07 - Taste and adjust seasoning as needed. Stir in heavy cream or coconut cream if desired for added richness.
08 - Ladle soup into bowls and serve hot. Garnish with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but the actual hands-on work is barely fifteen minutes.
  • The roasting step does something magical—it concentrates all the squash's natural sweetness without needing any sugar.
  • One pot (well, technically one oven and one pot) means minimal cleanup, which is honestly half the battle on chilly evenings.
02 -
  • Don't skip the roasting—boiled butternut squash soup tastes flat and one-dimensional compared to roasted, which has depth and almost caramel notes.
  • If your blender isn't powerful enough to get everything silky, strain the soup through a fine-mesh sieve for an ultra-refined texture that feels restaurant-quality.
03 -
  • If you make a big batch and freeze it, thaw in the fridge overnight rather than on the counter—this keeps the texture silky and prevents any separation.
  • A tiny pinch of ground ginger or cinnamon can add warmth without making the soup taste spiced; experiment in small amounts if you want to evolve the flavor.
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