Roasted Butternut Squash Soup (Printable)

Silky, comforting soup with caramelized roasted squash blended with aromatic vegetables for a warming fall meal.

# What You'll Need:

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

05 - 2 tbsp olive oil

06 - 4 cups vegetable broth

07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

08 - 1/2 tsp ground cumin

09 - 1/4 tsp ground cinnamon

10 - Salt and black pepper, to taste

11 - Fresh thyme leaves

12 - Toasted pumpkin seeds

13 - Drizzle of cream or coconut milk

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.

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, or work in batches with a countertop blender.

06 - Stir in coconut milk or cream if using; adjust seasoning to taste.

07 - Serve hot, garnished with thyme leaves, pumpkin seeds, and an extra swirl of cream if desired.

01 -

The roasting step creates deep caramelized flavors you cant get from stovetop cooking alone
It comes together with minimal hands on time but tastes like you labored over it
The recipe is incredibly forgiving and adapts easily to whatever you have in your pantry

02 -

Let the roasted vegetables cool for just a few minutes before blending to avoid splattering hot liquid
The soup will thicken as it sits, so adjust with extra broth if needed when reheating

03 -

Don't rush the roasting step as the caramelization is where all the flavor lives
If you only have a countertop blender, remove the center cap from the lid and cover with a kitchen towel to safely vent steam