Roasted Butternut Squash Soup (Printable View)

Silky soup featuring caramelized roasted butternut squash blended with warm spices for a comforting, fall-inspired meal.

# Ingredient List:

01 - 1 large butternut squash (about 2 lbs), peeled and cubed

02 - 1 large yellow onion, chopped

03 - 2 carrots, peeled and sliced

04 - 3 garlic cloves, peeled

05 - 2 tbsp olive oil

06 - 4 cups vegetable broth

07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

08 - 1/2 tsp ground cumin

09 - 1/4 tsp ground cinnamon

10 - Salt and black pepper, to taste

11 - Fresh thyme leaves

12 - Toasted pumpkin seeds

13 - Drizzle of cream or coconut milk

01 - Preheat oven to 400°F.

02 - Toss butternut squash cubes, onion, carrots, and garlic with olive oil, cumin, cinnamon, salt, and pepper. Spread on a baking sheet.

03 - Roast for 30-35 minutes until squash is golden and tender, stirring halfway.

04 - Transfer roasted vegetables to a large pot. Add vegetable broth; bring to a boil, then reduce heat and simmer for 10 minutes.

05 - Use an immersion blender (or work in batches with a blender) to puree the soup until smooth and creamy.

06 - Stir in coconut milk or cream if using; adjust seasoning to taste.

07 - Serve hot, garnished with thyme leaves, pumpkin seeds, and an extra swirl of cream if desired.

01 -

Roasting the vegetables first creates depth that sautéing alone never achieves
The texture becomes restaurant silky without any fancy techniques
It freezes beautifully so you can stash half for those nights when cooking feels impossible

02 -

Let the roasted vegetables cool slightly before blending—hot liquids can explode from blenders and burn you badly
The soup thickens as it sits, so add a splash more broth or water when reheating leftovers

03 -

Use the roasting pan to deglaze with a splash of broth—those browned bits are pure flavor
If your squash seems bland, try roasting it 5–10 minutes longer until deeply golden