Roasted Butternut Squash Soup (Printable)

A velvety, comforting bowl made with caramelized roasted vegetables and warm spices.

# 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

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional

→ Garnish

11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional

# How to Make It:

01 - Set oven temperature to 400°F (200°C).
02 - Place cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
06 - Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • It tastes like fall wrapped in a bowl, but without any complicated steps or hard to find ingredients.
  • Roasting the vegetables first adds a caramelized sweetness you just can't get from boiling them.
  • The soup freezes beautifully, so you can make a big batch and save some for those nights when cooking feels impossible.
  • It's naturally gluten free and easy to make vegan, so it works for almost any dinner guest.
02 -
  • Don't skip the roasting step, boiling the vegetables will give you a watery, flat soup instead of the deep, sweet flavor you want.
  • If your soup is too thick after blending, add broth a little at a time until it's the consistency you like.
  • Let the soup cool slightly before blending if you're using a countertop blender, hot liquid can explode out of the top if the lid isn't vented.
03 -
  • Roast the squash until some edges are deeply browned, that caramelization is where all the flavor lives.
  • If you want to make this ahead, roast the vegetables the night before and store them in the fridge, then finish the soup the next day.
  • A tiny pinch of cinnamon along with the nutmeg can add warmth without making it taste like dessert.
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