Roasted Butternut Squash Soup (Printer-Friendly)

Velvety smooth roasted squash blended with maple sweetness and warming spices for a comforting bowl.

# What You Need:

→ 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

# Steps:

01 - Preheat the 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 the squash is tender and caramelized, turning once 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
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender
08 - Stir in coconut milk or cream. Adjust seasoning with additional salt and pepper if needed
09 - Reheat gently over low heat if the soup has cooled
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves

# Expert Suggestions:

01 -
  • The roasting step isn't just extra work—it's what transforms ordinary squash into something with actual caramel notes that make you wonder where the sweetness is coming from.
  • One bowl feels indulgent but won't leave you sluggish, which means you can have it for lunch and actually get things done afterward.
  • It's impossibly forgiving; slight timing changes or swaps between cream and coconut milk don't derail the entire dish.
02 -
  • Roasting the squash is not a shortcut or optional flourish—it's the entire reason this soup tastes like something worth eating, so don't skip it thinking the blender will handle everything.
  • The soup will thicken as it cools, so if you're making it ahead, thin it with extra broth when you reheat because day-old soup that's too thick is nobody's favorite version of itself.
03 -
  • Toast your pumpkin seeds yourself in a dry pan for two minutes—they'll be infinitely crunchier and more flavorful than store-bought ones, and it takes no time at all.
  • Make a double batch and freeze half in containers because this soup reheats beautifully and having it on hand for a rough week is genuinely life-changing.
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