Butternut Squash Soup (Printable Version)

A smooth, creamy bowl of roasted butternut squash blended with aromatic vegetables and warming spices for ultimate winter comfort.

# What You Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lbs), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cups coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirling

# Step-by-Step:

01 - Set oven to 400°F
02 - Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking tray and roast for 25 minutes until golden and tender
03 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots, sauté for 5-7 minutes until softened
04 - Add minced garlic, ground cumin, and ground nutmeg to pot. Cook for 1 minute until fragrant
05 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer for 10 minutes
06 - Remove from heat. Using immersion blender, purée soup until silky smooth. Alternatively, carefully blend in batches using standard blender
07 - Stir in coconut milk or cream. Heat gently and adjust seasoning with salt and pepper to taste
08 - Ladle into bowls and garnish with fresh herbs, toasted pumpkin seeds, and swirl of coconut milk or cream if desired

# Expert Advice:

01 -
  • It's naturally creamy without being heavy, so you get that luxurious feeling without the guilt.
  • The roasting step transforms ordinary squash into something almost caramelized and deeply sweet, making the whole thing taste far more impressive than it actually is.
  • Ready in under an hour and requires almost zero fancy technique, yet it impresses everyone who tastes it.
02 -
  • Don't skip the roasting step—it's what separates this from ordinary squash soup and makes it taste like you spent hours on it.
  • If your soup is too thick after blending, thin it with a splash more stock rather than watering it down all at once.
03 -
  • An immersion blender makes this effortless, but if you don't have one, a regular blender works just as well—just be patient and careful with the hot liquid.
  • Make the soup a day ahead if you can; the flavors deepen overnight, and you'll have something warm and ready whenever you need it most.
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