Roasted Butternut Squash Soup (Printable)

Velvety butternut squash soup with roasted vegetables, warming spices, and optional cream for extra richness.

# 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
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:

01 - Set oven to 400 degrees Fahrenheit.
02 - Place cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss thoroughly to coat.
03 - Roast in oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized.
04 - Transfer 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 blend flavors.
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 Advice:

01 -
  • It's genuinely simple—mostly just roasting vegetables and blending, no fussy techniques to second-guess yourself.
  • The nutmeg and caramelized squash create this subtle sweetness that makes people ask what your secret ingredient is.
  • It freezes beautifully, so you can make a big batch and have comfort waiting on hard days.
02 -
  • Don't rush the roasting—those 30 to 35 minutes are non-negotiable if you want real caramelization and depth of flavor, not just mushy squash.
  • If your blender isn't quite powerful enough, you might end up with tiny flecks instead of silky smoothness, so take your time and blend longer than feels necessary.
03 -
  • If you're making the vegan version, use coconut cream instead of heavy cream—it adds richness without losing any of the comfort factor, and honestly most people can't tell the difference.
  • Toast your own pumpkin seeds in a dry skillet with a pinch of salt for about 5 minutes; store-bought are fine, but homemade taste fresher and add a real moment of intention to the garnish.
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