Roasted Butternut Squash Soup (Print version)

Velvety soup with roasted butternut squash, caramelized vegetables, and warm nutmeg. Vegetarian and gluten-free.

# 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
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

→ Garnish

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

# Cooking Steps:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Arrange cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss until evenly coated.
03 - Place baking sheet in preheated oven for 30 to 35 minutes, stirring halfway through cooking, until squash is tender and caramelized.
04 - Transfer roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper.
05 - Bring mixture to a simmer over medium heat and cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend soup until completely smooth and velvety. Alternatively, work in batches using a countertop blender.
07 - Taste soup and adjust seasoning as needed. Stir in heavy cream or coconut cream for added richness if desired.
08 - Ladle soup into bowls and serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • The entire pot comes together in just over an hour, and most of that is hands-off roasting time.
  • One blender does all the work—no straining, no fussing, just smooth velvet in a bowl.
  • It tastes like fall in the best way without feeling heavy or cloyingly sweet.
02 -
  • Don't skip the roasting step—trying to make this soup by boiling the raw vegetables produces a watery, pale shadow of the real thing, so give those vegetables time to caramelize.
  • Immersion blenders are your friend here, but if you don't have one, let the soup cool slightly, work in batches with a countertop blender, and blend carefully because hot liquid spatters.
03 -
  • If you don't have an immersion blender, let the soup cool for ten minutes before transferring it to a countertop blender in small batches—hot liquid and blender blades require respect and caution.
  • For a vegan version, swap the heavy cream for coconut cream and double-check your vegetable broth label; some brands sneak in ingredients you'd rather avoid.
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