Roasted Butternut Squash (Printable Version)
Enjoy a velvety, aromatic butternut squash creation. Caramelized squash with warm spices and cream, ideal for chilly days.
# What You'll Need:
→ Vegetables
01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 3 cloves garlic, peeled
→ Oils and Fats
05 - 2 tablespoons olive oil
→ Liquids
06 - 4 cups vegetable broth, low sodium
07 - 1/2 cup heavy cream or coconut milk (optional, for creaminess)
→ Spices and Seasonings
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - Roasted pumpkin seeds
13 - Chopped fresh parsley
14 - Cream or olive oil, for drizzling
# Step-by-Step:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the cubed butternut squash, sliced carrots, chopped onion, and peeled garlic cloves. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss to coat thoroughly, then spread the seasoned vegetables in a single layer onto the prepared baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, stirring once halfway through the cooking time, until they are golden brown and tender when pierced with a fork.
04 - Carefully transfer the roasted vegetables into a large pot. Pour in the low-sodium vegetable broth, then stir in the ground cinnamon and ground nutmeg. Bring the mixture to a gentle simmer over medium heat and continue to cook for 10 minutes to allow the flavors to meld.
05 - Remove the pot from the heat. Using an immersion blender directly in the pot, or by carefully transferring the soup in batches to a stand blender, blend the mixture until it reaches a completely smooth and creamy consistency.
06 - If desired, stir in the heavy cream or coconut milk to add richness. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
07 - Ladle the hot roasted butternut squash soup into serving bowls. Garnish with roasted pumpkin seeds, chopped fresh parsley, or a final drizzle of cream or olive oil before serving.
# Expert Advice:
01 -
- It's incredibly forgiving, so you don't have to stress about perfection.
- The way the vegetables roast brings out a natural sweetness you just can't get any other way.
02 -
- Don't overcrowd your baking sheet when roasting; it steams the vegetables instead of caramelizing them.
- Using whole garlic cloves rather than minced prevents them from burning and bittering during roasting.
03 -
- If your squash is particularly tough to peel, microwave it for 2-3 minutes first to soften the skin slightly.
- Don't be afraid to add a tiny splash of apple cider vinegar at the very end; it brightens up all the flavors beautifully.