Easy Roasted Butternut Squash Soup (Printable)

Velvety roasted butternut squash soup with caramelized vegetables, warm cinnamon and nutmeg. Ready in one hour for cozy dinners.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), 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

→ Liquids

08 - 4 cups vegetable broth, low sodium

→ 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°F. Line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25 to 30 minutes until tender and caramelized at the edges.
02 - While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add chopped onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook for 1 minute more.
03 - 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.
04 - Use an immersion blender to purée the soup until smooth. Alternatively, carefully blend in batches using a countertop blender.
05 - Taste and adjust seasoning as needed, adding additional salt, pepper, or spices to preference.
06 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme if desired.

# Expert Tips:

01 -
  • The roasting step caramelizes the squash edges, creating these little pockets of intense sweetness that store-bought soups just never have.
  • You can make a big batch on Sunday, and the flavors actually deepen overnight in the fridge, making your midweek lunches something to look forward to.
02 -
  • After years of squash-peeling frustration, I discovered that poking holes in the squash and microwaving it for 3-4 minutes makes the skin come off almost magically easy.
  • Dont rinse your pot after sautéing the vegetables before adding the broth; those little brown bits stuck to the bottom are pure concentrated flavor that will make your soup taste like it simmered all day.
03 -
  • The best butternut squash soups Ive made came from squash that sat on my counter for at least a week after purchase, allowing the starches to convert to sugar for maximum natural sweetness.
  • After blending, run your soup through a fine-mesh sieve for a truly restaurant-quality silky texture that will make everyone think you went to culinary school.
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