Roasted Butternut Squash Soup (Printable version)

Velvety soup with roasted butternut squash, caramelized vegetables, and aromatic spices for ultimate 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

# Step-by-step guide:

01 - Preheat the oven to 400°F.
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 blend flavors.
06 - Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth.
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 -
  • The roasting step does almost all the flavor work for you, so you can genuinely relax while it happens in the oven.
  • It's the kind of soup that tastes indulgent and creamy without needing to be fussy or complicated.
  • Whether you're vegetarian, vegan, or just tired of the same dinner routine, this soup bends easily to whatever you need.
02 -
  • Don't skip the roasting step thinking you can just simmer it all together—the oven is what develops the deep, caramelized sweetness that makes this soup actually taste like something.
  • If your blender struggles or you're nervous about immersion blending, let the soup cool for a few minutes first; nobody wants a pot of hot soup on the stovetop.
03 -
  • If you're pressed for time, you can buy pre-cubed butternut squash at most markets, though cutting your own is cheaper and honestly not that difficult with a sharp knife and a little patience.
  • The difference between good and great is often just tasting as you go and not being afraid to adjust—your palate is the best guide for how much seasoning it actually needs.
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