Easy Roasted Butternut Squash Soup (Printable)

Velvety, warmly spiced butternut squash soup that's naturally sweet and comforting. Vegetarian and gluten-free.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped

→ Oils & Dairy

06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional for richness

→ Liquids

08 - 4 cups low-sodium vegetable broth

→ Spices & Seasonings

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, or to taste

→ Garnishes

13 - 1/4 cup heavy cream or coconut milk, optional
14 - Toasted pumpkin seeds, optional
15 - Fresh thyme leaves, optional

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes until tender and caramelized at the edges.
03 - While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
06 - Taste and adjust salt, pepper, and spices as needed.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme if desired.

# Expert Suggestions:

01 -
  • It tastes like it took hours, but you'll have it on the table in just over an hour with mostly hands-off roasting time.
  • The natural sweetness means you're not loading it with sugar, yet it feels indulgent and dessert-like in the best way.
  • One pot plus a blender means cleanup is minimal, leaving you more time to actually enjoy what you've made.
02 -
  • Don't skip roasting the squash—boiling it creates soup, but roasting it creates something that tastes like you know what you're doing.
  • If your soup seems too thick after blending, add more broth a quarter cup at a time rather than all at once, because once it's thin you can't undo it.
03 -
  • Toast your own pumpkin seeds if you have them—toss with a little salt and roast at 300°F for 10 minutes for garnishes that actually taste like something.
  • If you don't have an immersion blender, a regular blender works but blend in smaller batches and be patient so you don't make a mess of hot soup on your stovetop.
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