Roasted Butternut Squash Soup (Printable)

Velvety roasted butternut squash soup with warm spices, ready in 1 hour. Vegetarian and gluten-free comfort food.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional

→ Garnish

11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for added richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Tips:

01 -
  • It's ridiculously simple but tastes like you spent hours hovering over the stove.
  • Roasting the vegetables brings out a deep sweetness that makes the whole soup taste fuller and more interesting than you'd expect.
  • Works perfectly for meal prep, dairy-free diets, or feeding someone who just needs something nourishing and uncomplicated.
02 -
  • Don't skip roasting the vegetables—that caramelization is where half the flavor comes from, and it actually makes the soup taste less one-dimensional.
  • If your soup ends up too thick, thin it with more broth a little at a time rather than pouring water in and diluting the flavor.
  • Taste constantly as you go because everyone's definition of salty or spiced is different, and you're the only one who knows what you actually like.
03 -
  • Don't blend the soup until it's completely cool or you'll end up with a mess—let it sit for five minutes and it blends like butter.
  • If nutmeg is new to you, start with half the amount and add more to taste because it's potent in a way that sneaks up on you.
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