Cozy Butternut Squash Soup (Printable)

Creamy roasted squash blended with aromatic vegetables and warming spices for a comforting, nourishing bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk or heavy cream

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp cayenne pepper
11 - Salt and black pepper to taste

→ Garnishes

12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk

# Directions:

01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly browned.
02 - Heat remaining olive oil in a large pot over medium heat. Add onion and carrots. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne pepper. Stir well to combine with vegetables.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors.
05 - Remove from heat and stir in coconut milk or heavy cream until fully incorporated.
06 - Using an immersion blender, purée the soup until smooth and creamy. For a standard blender, work in batches and exercise caution with hot liquids.
07 - Taste and adjust seasoning with additional salt and pepper as needed. If too thick, add more broth or water to reach desired consistency.
08 - Ladle into bowls. Garnish with pumpkin seeds, fresh herbs, and a drizzle of cream or coconut milk as desired.

# Expert Advice:

01 -
  • The roasting step creates deep caramelized sweetness that you simply cannot get from simmering raw squash
  • This soup freezes beautifully so you can stash half for emergencies and feel like a genius later
  • Just enough warming spices to make it interesting without crossing into pumpkin spice territory
02 -
  • Let the soup cool slightly before blending to avoid hot explosions especially if using a regular blender
  • The soup will thicken as it sits so keep extra broth on hand for leftovers
  • Taste before adding salt since broth brands vary wildly in sodium levels
03 -
  • Roast extra squash on the weekend and keep it in the fridge to cut weeknight prep time in half
  • Invest in an immersion blender if you make soup regularly because transferring hot liquids to a blender is both messy and slightly dangerous

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