Roasted Butternut Squash Soup (Printable)

Velvety smooth soup featuring roasted butternut squash, carrots, and aromatic spices. Ready in one hour.

# Ingredient List:

→ Vegetables

01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, peeled

→ Liquids

05 - 4 cups vegetable broth (gluten-free if needed)
06 - 2 tablespoons olive oil

→ Spices & Seasoning

07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground black pepper
10 - 1 teaspoon salt (adjust to taste)

→ Finish

11 - 2 tablespoons heavy cream or coconut milk (optional, for creaminess)
12 - Fresh chives or parsley, chopped (for garnish)

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the butternut squash cubes, onion, carrots, and garlic with olive oil, salt, pepper, cumin, and nutmeg. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 30–35 minutes, stirring halfway, until squash is golden and tender.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
05 - Remove from heat. Use an immersion blender to puree the soup until silky smooth (or carefully blend in batches in a countertop blender).
06 - Stir in cream or coconut milk if using. Adjust seasoning to taste.
07 - Ladle into bowls, garnish with fresh herbs, and serve hot.

# Expert Tips:

01 -
  • Roasting the vegetables first gives the soup a depth of flavor you can never get from stovetop cooking alone
  • Its naturally thick and creamy without needing much dairy at all
  • This recipe makes enough to feed a crowd or keep you stocked for the week
02 -
  • Let the roasted vegetables cool slightly before blending so you do not splatter hot soup everywhere
  • If using a countertop blender, never fill it more than halfway and remove the center of the lid to let steam escape
  • The soup thickens as it cools, so you may need to add a splash more broth when reheating leftovers
03 -
  • Peel the squash carefully and completely, any tough skin will not break down during blending
  • If the soup tastes too sweet, add an extra pinch of salt or squeeze of lemon juice to balance it

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