Roasted Butternut Squash Soup (Print Version)

Silky smooth soup featuring roasted squash, aromatic vegetables, and warming spices for ultimate winter comfort.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lb), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirl

# How-To Steps:

01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking tray and roast for 25 minutes until golden and tender.
02 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté for 5-7 minutes until softened.
03 - Add minced garlic, ground cumin, and ground nutmeg to the pot. Cook for 1 minute until fragrant.
04 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Using immersion blender, purée soup until silky smooth. Alternatively, carefully blend in batches using standard blender.
06 - Stir in coconut milk or cream. Heat gently and adjust seasoning with salt and pepper to taste.
07 - Ladle into bowls and garnish with fresh herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Hints:

01 -
  • It's silky smooth without any cream if you don't want it, but the coconut milk makes it feel secretly decadent.
  • The roasting step means the squash tastes naturally sweet and rich, so you're not fighting flat flavors.
  • It comes together in less than an hour and tastes like you spent all day on it.
02 -
  • Roasting the squash is absolutely essential—boiling it will give you watery soup that tastes like you didn't try, but roasting concentrates the sweetness and adds that caramel depth that makes people ask for the recipe.
  • Don't blend it until it's completely cool or you'll create a volcano situation in your blender, and always leave the blender lid slightly ajar to let the steam escape safely.
03 -
  • Use a sharp knife and a sturdy cutting board when breaking down the raw squash—the peel is thick, so take your time and don't force it, or invest in a peeler designed for winter squash to save your hands and your patience.
  • If your vegetable stock tastes bland, this soup will taste bland too, so this is one place where the quality of your ingredients really shows up in the final result.
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