Easy Roasted Butternut Squash Soup (Print Version)

Velvety roasted butternut squash soup with warm spices, naturally sweet and perfect for cozy evenings.

# Ingredients List:

→ 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 and Dairy

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

→ Liquids

08 - 4 cups vegetable broth, low sodium preferred

→ Spices and 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, optional
14 - Toasted pumpkin seeds, optional
15 - Fresh thyme leaves, optional

# Directions:

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. Alternatively, carefully blend in batches using 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 -
  • It tastes like you've been cooking for hours when you've actually spent less than an hour total.
  • The natural sweetness of the squash means you don't need to add sugar or honey, just honest spice and a pinch of salt.
  • It freezes beautifully, so you can make a double batch and have comfort waiting in your freezer on a rough week.
02 -
  • Don't skip the roasting step—it's the difference between okay soup and soup that makes people close their eyes when they taste it.
  • If your immersion blender starts making weird noises or the soup feels too thick, it's probably because the vegetables haven't broken down enough; keep blending, and be patient.
03 -
  • If you're making this ahead, store it in the fridge for up to four days or freeze it in portions for up to three months—thaw overnight in the fridge before reheating.
  • When you reheat, add a splash of broth or cream to loosen it up, since soup often thickens as it sits.
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