Roasted Butternut Squash Soup (Printable)

Velvety smooth soup featuring roasted squash and aromatic vegetables for cozy comfort.

# What Goes In:

→ 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 degrees Fahrenheit
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. Cook for 10 minutes to allow flavors to meld
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 added richness
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme

# Expert Tips:

01 -
  • Roasting the veggies first creates a deep caramel sweetness that boiling simply cannot touch.
  • It is incredibly forgiving and actually tastes even better as leftovers the next day.
02 -
  • Wait until the very end to add the cream so it does not separate or curdle during the simmer.
  • If your blender is not vented be very careful with the steam pressure when processing hot liquids.
03 -
  • Peel your squash with a sturdy Y peeler to save your wrists and get a cleaner finish.
  • If the soup feels too thick just add a splash more broth until it reaches your ideal consistency.
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