Roasted Butternut Squash Hearty Soup (Printable Version)

A velvety blend of roasted butternut squash, aromatic vegetables, and warm spices creates this comforting bowl, ready in one hour.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 3 garlic cloves, peeled

→ Liquids

06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1/2 cup coconut milk or heavy cream

→ Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp ground cumin
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1 tsp salt, or to taste
13 - 1/2 tsp black pepper

→ Garnish (optional)

14 - Toasted pumpkin seeds
15 - Chopped fresh parsley or chives
16 - Drizzle of coconut milk or cream

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place butternut squash cubes, onion, carrots, celery, and garlic on the prepared baking sheet. Drizzle with olive oil and sprinkle with cumin, cinnamon, nutmeg, salt, and pepper. Toss thoroughly to coat all vegetables evenly.
03 - Roast vegetables in the preheated oven for 30–35 minutes, stirring once halfway through cooking, until squash is completely tender and lightly caramelized.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat. Cook for 10 minutes to allow flavors to meld together.
05 - Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, blend in batches using a countertop blender, then return to the pot.
06 - Stir in coconut milk or heavy cream. Heat gently over low heat until warmed through. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into bowls. Garnish with toasted pumpkin seeds, fresh chopped parsley or chives, and an extra swirl of coconut milk or cream if desired.

# Expert Advice:

01 -
  • The roasting step transforms ordinary squash into something deeply caramelized and complex
  • It comes together faster than youd think for something that tastes like it simmered all day
  • The spices hit that perfect sweet and savory balance that makes you want seconds
02 -
  • Hot soup expands dramatically in blenders, so never fill more than halfway and vent the lid
  • The soup thickens as it sits, so thin with extra broth if reheating the next day
  • Roasting time varies by oven, check at 25 minutes to prevent burning
03 -
  • Peel the squash thoroughly, the skin becomes bitter when roasted
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge

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