Easy Roasted Butternut Squash Soup (Printable Copy)

Velvety butternut squash soup roasted with caramelized vegetables, warmly spiced with cinnamon and nutmeg for cozy comfort.

# What You 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 preferred

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

# How to Make:

01 - Preheat oven to 400°F. 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 Advice:

01 -
  • The roasting step caramelizes the squash edges, creating these little pockets of sweetness that make the soup taste like you added a secret ingredient.
  • You can make it entirely ahead on Sunday, and somehow it tastes even better by Tuesday when life gets chaotic and cooking feels impossible.
02 -
  • Roasting the squash separately rather than just boiling it directly in the broth makes a world of difference in developing deep, caramelized flavor.
  • If your soup seems too thick after blending, add warm broth a quarter cup at a time until you reach your desired consistency.
03 -
  • If youre short on time, many grocery stores now sell pre-cut butternut squash that works perfectly in this recipe, saving you the peeling and dicing struggle.
  • For the silkiest possible texture, pass the blended soup through a fine-mesh strainer before serving it really elevates the experience to restaurant quality.
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