Cozy Butternut Squash Soup (Printable)
Roasted butternut blended with aromatics, warming spices, and coconut milk for a silky, comforting bowl.
# What you'll need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk or heavy cream
→ Seasonings and Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional
11 - Salt and black pepper to taste
→ Garnishes, optional
12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk
# Directions:
01 - Preheat oven to 400°F. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Arrange on a baking sheet and roast for 25 to 30 minutes, turning once, until tender and lightly browned.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and chopped carrots. Cook for 6 to 8 minutes until vegetables are softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Add the roasted squash to the pot along with ground cinnamon, nutmeg, and cayenne pepper if using. Stir thoroughly to combine.
04 - Pour in vegetable broth. Bring mixture to a boil, then reduce heat and simmer for 10 minutes.
05 - Remove pot from heat and stir in coconut milk or heavy cream.
06 - Purée soup using an immersion blender, or blend in batches using a countertop blender, until silky and smooth.
07 - Taste and season with additional salt and pepper as needed. If soup is too thick, add extra broth or water to adjust consistency.
08 - Ladle into bowls and garnish with toasted pumpkin seeds, chopped herbs, and a drizzle of cream or coconut milk as desired.
# Expert Suggestions:
01 -
- Once you roast the squash, the flavors turn unexpectedly rich—your kitchen will smell like autumn itself.
- It’s flexible enough to be vegan, gluten-free or just unapologetically creamy if that’s what makes you happy.
02 -
- I learned the hard way: blending soup while it’s piping hot can (and will) spatter if you rush—let it cool a little or blend in smaller batches.
- Adding the coconut milk at the end keeps it from breaking and makes for a silkier finish—you’ll notice the difference immediately.
03 -
- Let the soup rest for 10 minutes before serving—this lets the flavors meld in a way that’s unmistakably homey.
- Roasting the squash is the not-so-secret secret that creates the sweetest, richest flavor base.