Roasted Butternut Squash Soup (Printable)

Velvety roasted butternut squash with caramelized vegetables, warm spices, and optional cream for cozy comfort.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional

→ Garnish

11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional

# Directions:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to blend together.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, working in batches, use a countertop blender.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for additional richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Helpful Tips:

01 -
  • It tastes like autumn in a bowl without feeling heavy or complicated.
  • The roasting step does all the flavor work for you, caramelizing the squash until it's naturally sweet.
  • One pot, one blender, and you've got something that feels fancy but took almost no effort.
02 -
  • Don't skip the roasting step—it's tempting to just boil everything, but roasting is what gives this soup its deep, almost nutty flavor instead of tasting watery and sad.
  • If you don't have an immersion blender, a regular one works but blend in smaller batches because hot liquid can do weird things if you overfill it.
03 -
  • Use a really good vegetable broth because it becomes the base of everything—a mediocre broth will make even perfect roasted vegetables taste flat.
  • If your soup breaks when you blend it or looks separated, just keep blending for another minute and it'll come back together into something creamy and cohesive.
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