Roasted Butternut Squash Soup (Printable)

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

# What goes in:

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 for roasting the vegetables.

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.

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

01 -

Roasting the vegetables first creates this insane depth of flavor that sautéing alone just cant achieve
The texture becomes impossibly silky without needing tons of cream
Makes enough for leftovers, which somehow taste even better the next day

02 -

Letting the vegetables get those dark golden spots in the oven is where all the flavor develops
If the soup seems too thick after blending, add more broth a splash at a time
Hot soup expands like crazy in a blender, so either use an immersion blender or vent carefully

03 -