Roasted Butternut Squash Soup (Printable)

A smooth, warming soup featuring roasted squash sweetened with maple and spiced with cinnamon and nutmeg.

# 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 for drizzling
14 - Fresh thyme leaves

# How-to:

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 to 35 minutes until the squash is tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 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 incorporate.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, working in batches with a countertop blender, blend until desired consistency is achieved.
08 - Stir in coconut milk or cream. Adjust seasoning with additional salt and pepper if needed.
09 - Gently reheat the soup over low heat if it has cooled.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes just over an hour from start to finish.
  • The roasting step concentrates flavors in a way that makes every spoonful taste intentional and rich.
  • This soup forgives mistakes gracefully and actually improves as it sits overnight.
02 -
  • Don't skip the roasting step even if you're tempted by the time savings; raw squash soup tastes pale and one-dimensional in comparison.
  • If your soup is too thick, add broth a splash at a time rather than water, which dilutes flavor without adding depth.
03 -
  • Immersion blenders create a smoother, more refined texture than countertop blenders, which can sometimes leave tiny bits of squash suspended.
  • Taste your broth before using it; if it's aggressively salted, use half broth and half water to avoid an oversalted final dish.
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