Roasted Butternut Squash Soup (Printable Version)

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

# What You 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 tbsp olive oil
06 - 4 cups vegetable broth
07 - 1/2 cup coconut milk or heavy cream (optional for creaminess)

→ Spices & Seasoning

08 - 1/2 tsp ground cumin
09 - 1/4 tsp 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 on a baking sheet.
03 - Roast for 30–35 minutes until squash is golden and tender, stirring halfway.
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 (or work in batches with a blender) to puree the soup until smooth and creamy.
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.

# Expert Tricks:

01 -
  • The roasting step creates these incredible caramelized edges on the squash that regular boiling can never achieve
  • This soup freezes beautifully so you can pull comfort food out of the freezer on busy weeknights
02 -
  • Let the roasted vegetables cool slightly before blending to avoid hot soup explosions
  • The soup continues to thicken as it sits so thin with extra broth if making ahead
03 -
  • Cut the squash into uniform cubes so everything roasts at the same rate
  • Reserve some of the roasted vegetables to fold in whole for texture contrast

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