Roasted Butternut Squash Soup (Printable)

Silky roasted butternut squash blended with caramelized aromatics and warming spices for a comforting bowl.

# What you'll need:

→ Vegetables

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

→ Oils & Liquids

05 - 2 tablespoons olive oil
06 - 4 cups vegetable broth
07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

→ Spices & Seasoning

08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground cinnamon
10 - Salt and black pepper, to taste

→ Garnishes (optional)

11 - Fresh thyme leaves
12 - Toasted pumpkin seeds
13 - Drizzle of cream or coconut milk

# Directions:

01 - Preheat oven to 400°F.
02 - Toss butternut squash cubes, onion, carrots, and garlic with olive oil, cumin, cinnamon, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast for 30–35 minutes until squash is golden and tender, stirring halfway through cooking.
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 countertop 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.

# Expert Suggestions:

01 -
  • Roasting the vegetables first creates depth you cannot achieve with stovetop cooking alone
  • The texture becomes impossibly silky without any fancy techniques
02 -
  • Let the roasted vegetables cool slightly before blending to avoid splattering hot liquid
  • The soup continues to thicken as it sits, so add more broth if reheating leftovers
03 -
  • Sweet potato can replace the carrots for even deeper sweetness
  • Roast extra vegetables while the oven is hot and use them for other meals during the week

Return