Roasted Butternut Squash Soup (Printable)

Velvety soup featuring caramelized roasted squash blended with aromatic vegetables and warming spices for a comforting fall meal.

# What You Need:

01 - 1 large butternut squash (about 2 pounds), peeled and cubed

02 - 1 large yellow onion, chopped

03 - 2 carrots, peeled and sliced

04 - 3 garlic cloves, peeled

05 - 2 tablespoons olive oil

06 - 4 cups vegetable broth

07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

08 - 1/2 teaspoon ground cumin

09 - 1/4 teaspoon ground cinnamon

10 - Salt and black pepper, to taste

11 - Fresh thyme leaves

12 - Toasted pumpkin seeds

13 - Drizzle of cream or coconut milk

01 - Preheat oven to 400°F.

02 - Toss butternut squash cubes, onion, carrots, and garlic with olive oil, cumin, cinnamon, salt, and pepper. Spread evenly on a baking sheet.

03 - Roast for 30 to 35 minutes until squash is golden and tender, stirring halfway through cooking.

04 - Transfer roasted vegetables to a large pot. Add vegetable broth; bring to a boil, then reduce heat and simmer for 10 minutes.

05 - Use an immersion blender or work in batches with a countertop blender to puree the soup until smooth and creamy.

06 - Stir in coconut milk or cream if using. Adjust seasoning to taste with salt and pepper.

07 - Serve hot, garnished with thyme leaves, pumpkin seeds, and an extra swirl of cream if desired.

01 -

The roasting step creates natural sweetness that no amount of simmering can achieve
Its endlessly customizable and forgiving, perfect for using up whatever vegetables you have on hand

02 -

Hot soup expands rapidly in blenders, so never fill more than halfway and vent the lid carefully
The soup thickens as it cools, so season slightly more boldly than you think is necessary while hot

03 -

Roast your vegetables a day ahead and refrigerate them for an even faster weeknight dinner
Invest in an immersion blender, it will change your soup life forever