Roasted Butternut Squash Soup (Printable)

A velvety blend of roasted squash, aromatic vegetables, and warming spices creates this comforting bowl perfect for fall gatherings.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), peeled and cubed
02 - 1 large yellow onion, chopped
03 - 2 carrots, peeled and sliced
04 - 3 garlic cloves, peeled

→ Oils & Liquids

05 - 2 tablespoons olive oil
06 - 4 cups vegetable broth
07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

→ Spices & Seasoning

08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground cinnamon
10 - Salt and black pepper, to taste

→ Garnishes

11 - Fresh thyme leaves
12 - Toasted pumpkin seeds
13 - Drizzle of cream or coconut milk

# Method:

01 - Preheat oven to 400°F.
02 - Toss butternut squash cubes, onion, carrots, and garlic with olive oil, cumin, cinnamon, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast for 30–35 minutes until squash is golden and tender, stirring halfway through cooking time.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth; bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
06 - Stir in coconut milk or cream if using. Adjust seasoning to taste with additional salt and pepper as needed.
07 - Serve hot, garnished with fresh thyme leaves, toasted pumpkin seeds, and an extra swirl of cream or coconut milk if desired.

# Insider Tips:

01 -
  • The roasting step creates these incredible caramelized notes that you simply cannot achieve by simmering raw vegetables
  • It comes together with minimal active cooking time but tastes like you spent all day tending to it
  • The soup freezes beautifully so you can pull out portions on busy weeknights when comfort food is nonnegotiable
02 -
  • Letting the vegetables cool for just 5 minutes after roasting helps them release their flavors more easily into the broth
  • If you're using a regular blender, never fill it more than halfway with hot soup and remove the center cap to prevent steam buildup
  • The soup will thicken slightly as it sits, so if you're reheating leftovers you might want to stir in a splash more broth or water
03 -
  • Place your baking sheet on the lower rack of the oven if the vegetables start browning too quickly
  • A splash of apple cider vinegar added at the very end can brighten all the flavors and make the soup taste more vibrant

Go Back