Roasted Butternut Squash Soup (Printable)

Velvety roasted squash soup with maple sweetness and warm spices, ready in one hour.

# 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 drizzle
14 - Fresh thyme leaves

# How to Make It:

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 as needed
09 - Gently reheat the soup over low heat if it has cooled
10 - Ladle into bowls and garnish with pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired

# Expert Advice:

01 -
  • The maple syrup adds a subtle sweetness that makes the earthy squash really sing.
  • Roasting the cubes first creates deep caramelized edges that you just cannot get from boiling alone.
02 -
  • Peeling a squash is much easier if you slice off both ends first to create a stable base.
  • If the soup feels too thick after blending you can always splash in a little more broth until it is perfect.
03 -
  • Let the roasted squash cool for just a minute before adding it to the pot to avoid splashing.
  • Whisking the cream in at the very end prevents it from curdling and keeps the color vibrant.
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