Velvety Butternut Squash Soup (Printable Version)
Smooth blend of roasted butternut squash, sautéed veggies, and warming spices with optional creamy garnish.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2.6 lbs), peeled, seeded, and cubed
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 garlic cloves, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 2 tablespoons olive oil
→ Spices & Seasonings
07 - 1/2 teaspoon ground cumin
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground black pepper
10 - 1 teaspoon salt, or to taste
→ Optional Garnishes
11 - 1/4 cup coconut milk or heavy cream
12 - Toasted pumpkin seeds
13 - Chopped fresh parsley
# Step-by-Step:
01 - Set oven temperature to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20 to 25 minutes until tender and lightly caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté diced onion and sliced carrots for 5 to 6 minutes until softened. Add minced garlic, ground cumin, and nutmeg; cook for 1 more minute.
04 - Add roasted squash to the pot, then pour in vegetable broth. Bring mixture to a boil, reduce heat, and simmer for 10 minutes.
05 - Remove pot from heat and puree the mixture until smooth using an immersion blender or blend carefully in batches with a countertop blender.
06 - Return soup to pot, taste, and adjust salt and pepper as needed.
07 - Stir in coconut milk or heavy cream just before serving if a creamier texture is preferred.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds and chopped parsley as desired.
# Expert Advice:
01 -
- This soup somehow feels like a cozy hug on chilly days, and I'm almost afraid to share how simple it is to make.
- The combination of spices creates this subtle warmth that became a favorite for family dinners without any fuss.
02 -
- Don't rush the roasting step—those caramelized edges add a sweetness that blends into the soup and truly lifts it.
- Discovering the perfect balance of cumin and nutmeg transformed this from a basic vegetable soup into a comforting treat.
03 -
- Use a sharp chef’s knife for cubing the squash safely and easily.
- Roasting the squash before blending develops a depth of flavor that boiling alone can't achieve.