Roasted Butternut Squash Soup (Printable)

Velvety smooth roasted squash soup with caramelized vegetables and warming spices, ready in under an hour.

# What you'll 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

# Method:

01 - Preheat the oven to 400°F.
02 - Place the 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, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Adjust seasoning to taste. Stir in heavy cream or coconut cream for extra richness if desired.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • The roasting step caramelizes the squash so you get natural sweetness without added sugar—it's genuinely addictive.
  • One pot of actual work, plus an immersion blender, means you're not stuck cleaning a mountain of dishes afterward.
  • It's the kind of soup that tastes like you spent all day cooking but comes together in under an hour.
02 -
  • Don't skip the roasting step or rush it—that's where the flavor actually lives, and boiling squash instead gives you something watery and sad.
  • The soup thickens as it cools, so if it seems too thick the next day, just whisk in a little broth or water—the consistency changes overnight.
03 -
  • Toast your pumpkin seeds in a dry pan over medium heat for just a few minutes—they go from nothing to incredible in seconds, so stay present.
  • If the soup is too thick, don't panic; just whisk in more broth a splash at a time until it's the consistency you want.
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