Velvety Roasted Butternut Squash Soup (Printable)

Creamy roasted butternut squash with maple syrup, nutmeg, and cinnamon. Vegetarian and gluten-free comfort food.

# Required Ingredients:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper if needed.
09 - Reheat gently over low heat if the soup has cooled during blending.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The roasting step isn't fussy but it's the secret that makes your kitchen smell like a spice market mixed with caramel.
  • It's naturally creamy without feeling heavy, and whether you use coconut milk or cream, it tastes like you spent hours on it when you really didn't.
02 -
  • Don't skip the roasting step no matter how hungry you are—boiling squash loses that caramelized sweetness that makes people ask for your recipe.
  • Immersion blenders are game-changers for soups because they're easier than batch-blending and you get fewer dishes, but if you don't have one, a regular blender works just fine.
03 -
  • Make a double batch and freeze half in portion-sized containers—future you will be incredibly grateful on a rough Wednesday night.
  • Toasted pumpkin seeds add a crucial textural contrast that takes the soup from simple to special, and they're easy to toast in a dry pan while everything else cooks.
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