Roasted Butternut Squash Soup (Printable)

Velvety roasted butternut squash with caramelized vegetables, warming spices, and optional cream finish.

# 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 Make It:

01 - Preheat the oven to 400°F (200°C).
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 and cook for 10 minutes to allow flavors to blend.
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 Suggestions:

01 -
  • The roasting step caramelizes the squash until it tastes like autumn itself, sweet and deep.
  • It's the kind of soup that makes people ask for seconds without saying a word.
  • You can make it ahead and it actually tastes better the next day.
  • It works for fancy dinners or Tuesday nights in sweatpants.
02 -
  • Don't rush the roasting, those caramelized edges are where all the flavor lives.
  • If your soup is too thick, thin it with extra broth a little at a time until it's just right.
  • Always let the soup cool slightly before blending or it can explode out of the blender lid.
03 -
  • Roast an extra squash and freeze the puree, then you can make this soup in 20 minutes anytime.
  • A pinch of smoked paprika instead of cayenne gives it a cozy, campfire flavor.
  • Serve it in bread bowls for a dinner that feels like a hug.
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