Roasted Butternut Squash Soup (Printable version)

Velvety smooth soup featuring caramelized roasted squash, aromatic vegetables, and warming spices perfect for cold weather.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Set oven to 400 degrees Fahrenheit.
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 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 and cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, working in batches, carefully transfer to a countertop blender and blend until smooth.
07 - Taste and adjust salt and pepper as needed. Stir in heavy cream or coconut cream if desired for added richness.
08 - Pour into bowls and serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert tips:

01 -
  • The roasting step creates these gorgeous caramelized edges on the squash that transform an ordinary soup into something that tastes like it took all day to make.
  • Its incredibly forgiving and adaptable for whatever you have on hand I once substituted parsnips when I was out of carrots and my husband asked if I could make it that way every time.
02 -
  • Dont rush the roasting process those caramelized edges are where at least half the flavor comes from.
  • If your soup is too thick after blending, add warm broth a quarter cup at a time until you reach your desired consistency.
03 -
  • Save time by buying pre-cut butternut squash, but always roast it yourself the flavor difference is worth the extra step.
  • For the silkiest possible texture, pass the blended soup through a fine-mesh sieve before adding the cream its an extra step that transforms a good soup into a restaurant-quality one.
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