Description
This Roasted Butternut Squash Soup is velvety smooth, slightly sweet, and packed with warm spices. Roasting the squash enhances its natural sweetness, making this soup extra rich and flavorful. It’s perfect for a cozy lunch, dinner starter, or holiday meal!
Ingredients
Units
Scale
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon smoked paprika (optional, for depth)
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup coconut milk or heavy cream (for creaminess)
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 teaspoon apple cider vinegar or lemon juice (for brightness)
- 2 tablespoons butter (optional, for richness)
For Garnish (Optional):
- Roasted pumpkin seeds (pepitas)
- A drizzle of coconut milk or cream
- Fresh thyme or parsley
- Croutons
Instructions
Step 1: Roast the Butternut Squash
- Preheat oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, black pepper, cinnamon, nutmeg, and smoked paprika on a baking sheet.
- Roast for 25-30 minutes, or until tender and caramelized.
Step 2: Sauté the Aromatics
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Add onion and sauté for 3-4 minutes, until softened.
- Stir in garlic and cook for another 30 seconds, until fragrant.
Step 3: Blend the Soup
- Add the roasted butternut squash to the pot.
- Pour in vegetable broth and bring to a simmer for 5 minutes.
- Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender in batches).
Step 4: Finish & Serve
- Stir in coconut milk (or heavy cream), maple syrup, apple cider vinegar, and butter.
- Adjust seasoning as needed. If the soup is too thick, add more broth.
- Serve hot, garnished with pumpkin seeds, a drizzle of cream, and fresh herbs.
Notes
- Swap coconut milk for heavy cream for a more traditional taste.
- Add a pinch of cayenne pepper for a spicy kick.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.