Velvety Roasted Butternut Squash Soup (Printable version)

Roasted butternut squash blended smooth with maple syrup, nutmeg, and cinnamon for a comforting fall dish.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# Step-by-step guide:

01 - Preheat the oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once halfway through.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to blend and develop.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, working in batches, carefully transfer the soup to a countertop blender and purée until smooth.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper to taste.
09 - Gently reheat the soup over low heat if necessary, stirring occasionally to prevent scorching.
10 - Ladle soup into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • It tastes fancy and restaurant-worthy, but your oven does most of the heavy lifting.
  • One pot, one blender, and you've got something that feels indulgent without being fussy.
  • The maple and spices balance each other so perfectly that even people who claim they don't like squash usually ask for seconds.
02 -
  • The roasting step is non-negotiable—boiling squash for soup tastes flat and watery by comparison, and you'll immediately notice the difference once you've had it roasted.
  • Blend it thoroughly; any small chunks will feel grainy rather than luxurious, and the whole point of this soup is that creamy, spoon-coating texture.
  • Don't add cream until the very end, or you risk curdling it if the soup gets too hot during the blending stage.
03 -
  • Don't peel the squash before roasting if you're nervous about it—roast it whole or in halves, then scoop out the soft flesh after it cools enough to handle, which is actually easier and gives you better control.
  • If your immersion blender is struggling with chunks, let the soup cool for a few minutes and work in smaller batches; trying to force a full pot through a blender when it's still steaming is both dangerous and ineffective.
Go Back