Roasted Butternut Squash Soup (Printable Version)

A velvety soup of roasted butternut squash, aromatic vegetables, and warming spices. Vegetarian and gluten-free comfort in a bowl.

# 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 cup 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

# Step-by-Step Guide:

01 - Preheat the oven to 400°F.
02 - Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.
03 - Heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 to 7 minutes until softened.
04 - Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant.
05 - Add the roasted squash to the pot. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender or carefully in batches with a standard blender, purée the 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 a swirl of coconut milk or cream if desired.

# Additional Tips::

01 -
  • It turns a humble squash into something that tastes like you spent hours fussing, even though you didn't.
  • The soup freezes beautifully, so you can pull out a container on a cold night and feel like you planned ahead.
  • It works as a quiet weeknight dinner or dressed up as a starter when company comes over.
  • The coconut milk adds a gentle creaminess without making it feel heavy.
02 -
  • Don't skip roasting the squash because boiling it straight in the stock will give you a watery, flat soup.
  • Blend longer than you think you need to because any little lumps will ruin the velvety texture.
  • If the soup feels too thick, add more stock a little at a time until it reaches the consistency you want.
03 -
  • Roast extra squash and toss it into salads or grain bowls during the week.
  • Use the immersion blender directly in the pot to save yourself from cleaning another appliance.
  • Taste the soup after blending and before adding coconut milk so you can adjust the seasoning while the flavors are still clear.
Go Back