Cozy Butternut Squash Soup (Printer-friendly)
Creamy roasted squash blended with warming spices and vegetables for a comforting, velvety bowl.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk (or heavy cream)
→ Seasonings & Oils
07 - 2 tbsp olive oil
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp cayenne pepper (optional)
11 - Salt and black pepper, to taste
→ Garnishes
12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk
# How To Make It:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly browned.
02 - Heat remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne if using. Stir well to coat evenly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat and stir in coconut milk until fully incorporated.
06 - Use an immersion blender (or work in batches with a standard blender) to purée until completely smooth and creamy.
07 - Taste and adjust salt and pepper as needed. If consistency is too thick, add more broth or water to reach desired thickness.
08 - Ladle into bowls and top with pumpkin seeds, fresh herbs, and a drizzle of cream or coconut milk if desired.
# Expert Tips:
01 -
- The roasting step creates this incredible depth that canned squash soup never achieves
- It comes together faster than you would think for something so luxurious tasting
02 -
- Letting the squash cool slightly before blending prevents hot soup explosions
- Adding the coconut milk after removing from heat keeps it from separating
03 -
- Cut your squash into evenly sized cubes so they all roast at the same rate
- If you do not have an immersion blender, cool the soup slightly before blending in batches