Cozy Butternut Squash Soup (Printable version)
A velvety, warming blend of roasted butternut squash, aromatic vegetables, and spices perfect for cold weather.
# 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 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon 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 Prepare:
01 - Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast 25-30 minutes, turning once, until tender and lightly browned.
02 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté 6-8 minutes until softened. Add garlic and cook 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne if using. Stir well to incorporate spices evenly.
04 - Pour in vegetable broth and bring to boil. Reduce heat and simmer 10 minutes to meld flavors.
05 - Remove from heat and stir in coconut milk or heavy cream until fully incorporated.
06 - Using immersion blender or working in batches with regular blender, purée until smooth and creamy.
07 - Taste and adjust seasoning with salt and pepper. Add more broth or water if too thick. Ladle into bowls and garnish with pumpkin seeds, herbs, and cream drizzle.
# Expert advice:
01 -
- The roasted squash brings this incredible depth you just cannot get from boiling alone
- It freezes beautifully so you can stash some away for desperate weeknight dinners
02 -
- Letting the squash roast longer than you think necessary is what creates the deep flavor profile
- Hot soup expands violently in blenders so either let it cool slightly or leave the vent open
03 -
- If the soup seems too thick after blending add more broth a little at a time
- Taste your roasted squash before adding it to the pot and adjust your salt accordingly