Roasted Butternut Squash Soup (Printable version)

Creamy roasted squash with maple sweetness and warm autumn spices

# Ingredient list:

→ 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

# Step-by-step guide:

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 30-35 minutes until the squash is tender and caramelized, turning once halfway through.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4-5 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 if needed.
09 - Reheat gently if necessary. Ladle into bowls and garnish with pumpkin seeds, a drizzle of maple syrup, and thyme if desired.

# Expert tips:

01 -
  • The roasting step creates these incredible caramelized edges on the squash that give the soup a depth you simply cant get from boiling alone.
  • Its surprisingly versatile and can shift from casual weeknight dinner with crusty bread to an elegant first course when you add those toasted pumpkin seeds and a swirl of cream.
02 -
  • The first time I made this, I skipped roasting the squash and just boiled it, resulting in a flat, watery disappointment that taught me never to take shortcuts with this crucial step.
  • Adding the spices directly to the sautéed onions before the liquid goes in actually blooms their flavors, intensifying their impact throughout the entire soup.
03 -
  • Save the seeds from your butternut squash, rinse them clean, toss with a little olive oil and salt, then toast them alongside the squash during the last 10 minutes of roasting for a zero-waste garnish that adds incredible texture.
  • When peeling butternut squash, first slice off both ends, then microwave the whole squash for 3-4 minutes to soften the skin slightly, making it significantly easier and safer to peel.
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