Roasted Butternut Squash Soup (Print View)

A smooth, warming blend of roasted squash, maple sweetness, and aromatic spices in every spoonful.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# Step-by-Step Directions:

01 - Set oven to 400°F and allow to preheat completely.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until evenly coated.
03 - Roast for 30 to 35 minutes until tender and caramelized, stirring halfway through cooking.
04 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute longer.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir thoroughly to incorporate all components.
06 - Bring mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches using a countertop blender and return purée to pot.
08 - Stir in coconut milk or heavy cream. Taste and adjust seasoning with additional salt and pepper as needed.
09 - Warm soup gently over low heat without bringing to a boil.
10 - Ladle soup into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Suggestions:

01 -
  • The roasting step isn't just technique—it's what transforms a simple squash into something rich and complex that tastes like autumn in a bowl.
  • It comes together faster than you'd expect, and somehow tastes even better the next day when the flavors have had time to get to know each other.
  • Whether you're vegan or not, this soup feels indulgent without any of the guilt that sometimes comes with creamy soups.
02 -
  • Don't try to skip the roasting step thinking you'll save time—raw squash soup tastes thin and flat, while roasted squash gives you that depth of flavor that people can't quite identify but absolutely love.
  • If your blender seems to struggle, add a splash more broth rather than forcing it—the soup will blend more easily and actually taste better when it's not overworked.
03 -
  • Toast your pumpkin seeds in a dry pan for just a few minutes before serving—it takes thirty seconds but makes them taste twice as good and adds a satisfying crunch.
  • If your soup breaks or seems too thick after blending, warm some extra broth and add it slowly while stirring gently until you reach the consistency you want.
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