Velvety Roasted Butternut Squash Soup (Printable)

Velvety roasted butternut squash with maple syrup, nutmeg, and cinnamon. Vegetarian, gluten-free, ready in 1 hour.

# What You 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

# Directions:

01 - Set oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once 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 more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring 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.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper if needed.
09 - Gently reheat the soup to serving temperature without boiling.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme if desired.

# Helpful Tips:

01 -
  • It's naturally sweet without tasting like dessert, which means you can serve it to people who think they don't like squash soup.
  • The roasting step concentrates flavors so completely that you'll taste actual caramelized butternut, not just boiled vegetable broth.
  • One pot, one immersion blender, and you're done—no complicated techniques or hours of stirring.
02 -
  • Don't skip the roasting step thinking you can just boil the squash—roasting is what creates the caramel notes that make this soup feel expensive and restaurant-quality.
  • Taste before you serve and be generous with seasoning; soup always needs more salt than you think, especially when you're about to serve it to other people.
03 -
  • If your immersion blender ever clogs, turn it off immediately rather than forcing it—the last thing you need is hot soup splattering everywhere because you pushed too hard.
  • The difference between good broth and mediocre broth is real and noticeable in a simple soup like this, so use the best you can find or make your own if you're feeling ambitious.
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