Butternut Squash Soup Roasted (Print out)

Creamy roasted squash blended with vegetables and spices for winter comfort

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lbs), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cups 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 coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirl

# How to Make It:

01 - Preheat oven to 400°F.
02 - Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking tray and roast for 25 minutes until golden and tender.
03 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots, sauté for 5-7 minutes until softened.
04 - Add minced garlic, cumin, and nutmeg to pot. Cook for 1 minute until fragrant.
05 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using immersion blender or carefully in batches with standard blender, purée soup until silky smooth.
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper.
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and swirl of coconut milk or cream if desired.

# Expert Advice:

01 -
  • It's naturally creamy without requiring heavy cream, so you feel nourished rather than weighed down afterward.
  • The roasting step is genuinely the secret—it transforms ordinary squash into something that tastes like it took hours, when you've really only invested ten minutes of active work.
02 -
  • Roasting the squash is non-negotiable—boiling or steaming it results in a bland, watery soup that tastes like you skipped half the work, which in a way you did.
  • Blending hot soup can be dangerous if you're not careful; use an immersion blender when possible, or crack the lid slightly on a regular blender to let steam escape and prevent splashing.
03 -
  • Cut your squash into even-sized pieces before roasting so everything cooks at the same rate and you avoid some pieces being mushy while others are still firm.
  • Taste the soup before adding the final splash of cream and adjust your seasoning then, since the cream will slightly mute flavors and you want it perfectly balanced from the first spoonful.
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