Easy Roasted Butternut Squash Soup (Print)

Velvety roasted butternut squash pureed with aromatic vegetables and warming spices for a comforting bowl.

# What you'll need:

→ 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
05 - 1 stalk celery, chopped

→ Oils & Dairy

06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional

→ Liquids

08 - 4 cups vegetable broth, low sodium

→ Spices & Seasonings

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, or to taste

→ Garnishes

13 - 1/4 cup heavy cream or coconut milk
14 - Toasted pumpkin seeds
15 - Fresh thyme leaves

# How To Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes, until tender and caramelized at the edges.
03 - While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.

# Expert Tips:

01 -
  • The roasting step caramelizes the squash edges, creating these little pockets of intensified sweetness that make store-bought versions pale in comparison.
  • You can make this on Sunday and enjoy soul-warming lunches all week—it actually gets better after a day in the fridge when the spices have time to meld.
02 -
  • Letting the soup cool slightly before blending prevents that vacuum effect that can send your blender lid flying across the kitchen with hot soup in its wake.
  • The soup may seem too thick at first, but resist adding extra broth until after blending—the vegetables release moisture and the texture often perfects itself.
03 -
  • If your blender struggles with the thick mixture, try blending half the soup with half the liquid first, then add the remaining ingredients gradually—this prevents that annoying situation where the blender blade spins but nothing moves.
  • Save those squash seeds, rinse them, toss with olive oil and salt, then roast alongside the squash for the last 10 minutes—they make the perfect garnish and zero waste.
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