Roasted Butternut Squash Soup (Printable)

A smooth, creamy bowl featuring roasted butternut squash, maple sweetness, and aromatic warm spices for cozy comfort.

# Components:

→ 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

# Method:

01 - Set 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 squash is tender and caramelized, stirring halfway through cooking.
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 blend flavors together.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, working in batches with a countertop blender, purée until desired consistency is reached.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Reheat gently over low heat if necessary, stirring occasionally.
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 decadent and restaurant-quality, but comes together with surprisingly simple steps and minimal fuss.
  • Roasting the squash beforehand creates this caramelized sweetness that feels almost like cheating, because the maple syrup just complements what's already there.
  • One pot, one blender, and you've got something warm and nourishing that feels like a hug in a bowl.
02 -
  • Don't skip roasting the squash in favor of boiling it—roasting deepens the flavor and creates that caramelization that makes the soup taste like it took all day to make.
  • If your soup seems too thick after blending, thin it with a splash of broth or water rather than adding more cream, which can overshadow the squash's natural taste.
03 -
  • Add a tiny pinch of cayenne pepper if you want just a whisper of heat that plays beautifully against the sweetness—it won't make the soup spicy, just more interesting.
  • If you don't have an immersion blender, a regular blender works fine, but let the soup cool slightly first and blend in batches so you don't burn yourself with steam.
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