Roasted Butternut Squash Soup (Printable)

A velvety, heartwarming squash soup roasted to perfection with aromatic vegetables and warming spices.

# What You'll 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

# How-To Steps:

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 meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Tips:

01 -
  • The caramelization from roasting brings out natural sweetness that stovetop methods simply cant match.
  • Its endlessly adaptable to whatever herbs and spices you have on hand making it a perfect canvas for your personal touch.
02 -
  • The squash skin should be completely removed or youll end up with unpleasant fibrous bits in your otherwise perfect soup.
  • Allow the roasted vegetables to cool slightly before blending to prevent steam buildup that could cause your blender lid to pop off dramatically.
03 -
  • For deeper flavor, let the vegetables develop dark roasted edges in the oven, even if it means a few minutes beyond what the recipe suggests.
  • Reserve a few tablespoons of the roasted vegetables before blending and add them back to the finished soup for textural interest.
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