Roasted Butternut Squash Soup (Print View)

A velvety, heartwarming soup featuring caramelized roasted butternut squash blended with aromatic vegetables and warming spices.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional

→ Garnish

11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional

# Step-by-Step Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized at the edges.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches using a countertop blender.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for additional richness and creaminess.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Suggestions:

01 -
  • It tastes like you spent all day cooking, but the oven does most of the work while you do literally anything else.
  • That silky texture comes from roasting, not cream, so it's naturally elegant and feels fancy without pretense.
  • One pot (plus a blender) means minimal cleanup, which matters more than recipe blogs pretend it does.
02 -
  • Don't skip the roasting step or blend it all raw; the oven time is what separates this from a thin, watery squash broth—it's not optional.
  • If you're using a countertop blender, let the soup cool slightly first and only fill it halfway each batch, or you'll have hot soup all over your hands and ceiling.
03 -
  • Toast your pumpkin seeds in a dry pan for two minutes before garnishing—they taste completely different than straight from the bag.
  • If the soup breaks or looks separated after blending, just add a splash of broth and blend again briefly; it'll come back together.
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