Pin it This Roasted Butternut Squash Soup is a heartwarming, velvety masterpiece, perfect for cozy comfort on chilly days. It brings together the natural sweetness of roasted squash and carrots with the aromatic depth of garlic and onion for a soul-warming bowl that feels like a hug in a mug.
Pin it Making this soup is as easy as it is rewarding. The magic happens in the oven, where the high heat transforms simple vegetables into caramelized gems before they are simmered with vegetable broth and blended into a silky smooth finish.
Ingredients
- Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped
- Liquids: 4 cups vegetable broth (gluten-free, if needed); 2 tbsp olive oil
- Seasonings: 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional)
- Garnish: 1/4 cup heavy cream or coconut cream (optional); Toasted pumpkin seeds (optional); Fresh thyme (optional)
Instructions
- Step 1
- Preheat the oven to 400°F (200°C).
- Step 2
- Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat.
- Step 3
- Roast in the oven for 30–35 minutes, stirring halfway through, until squash is tender and caramelized.
- Step 4
- Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper (if using).
- Step 5
- Bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.
- Step 6
- Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.
- Step 7
- Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.
- Step 8
- Serve hot, garnished with toasted pumpkin seeds and fresh thyme.
Zusatztipps für die Zubereitung
To ensure even roasting, cut your butternut squash and carrots into similar-sized cubes. Using an immersion blender directly in the pot makes cleanup easy and gives you full control over the soup's texture.
Varianten und Anpassungen
For a fully vegan version, simply use coconut cream instead of heavy cream. If you enjoy a touch of fruitiness, add a small apple to the roasting tray for a subtle sweetness that balances the savory seasonings.
Serviervorschläge
This soup pairs wonderfully with a slice of crusty bread or a classic grilled cheese sandwich. Garnishing with toasted pumpkin seeds provides a lovely crunch to contrast the creamy soup.
Pin it With 180 calories per serving and a boost of vitamin-rich vegetables, this soup is a healthy yet satisfying choice. Whether served as a light lunch or a cozy dinner starter, it is sure to be a seasonal favorite.
Recipe Questions & Answers
- → How do I store leftover soup?
Cool completely and refrigerate in an airtight container for up to 5 days. The flavors actually deepen after a day or two. Reheat gently over medium-low heat, stirring occasionally to prevent sticking.
- → Can I freeze this butternut squash soup?
Absolutely. Portion cooled soup into freezer-safe containers, leaving space for expansion. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Cream may separate slightly but will re-incorporate when warmed.
- → What can I substitute for butternut squash?
Other winter squash like acorn, delicata, or kabocha work beautifully. Sweet potatoes or pumpkin also create similar results. Adjust roasting times as different vegetables may cook faster or slower.
- → How do I make this soup thicker or thinner?
For thicker results, reduce broth by 1/2 cup or add a peeled potato while roasting. To thin, simply add more broth or water during blending. The natural starch from squash usually provides perfect body.
- → What other spices work well in this soup?
Beyond nutmeg and cayenne, try cinnamon, smoked paprika, or curry powder for different flavor profiles. Fresh ginger adds warmth, while sage or rosemary complement the squash's natural sweetness beautifully.