Velvety Roasted Butternut Squash Soup (Printable)

Roasted butternut squash blended with maple syrup, nutmeg, and cinnamon for a velvety, warming bowl of comfort.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches with a countertop blender.
08 - Stir in coconut milk or cream. Adjust seasoning with additional salt and pepper if needed.
09 - Reheat gently over low heat until the desired temperature is reached.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves.

# Expert Advice:

01 -
  • It tastes like comfort but takes barely an hour from start to finish.
  • The roasting step is the secret that makes this taste nothing like canned soup versions.
  • You can make it vegan or rich depending on what's in your fridge and what your mood demands.
02 -
  • Never skip the roasting step; it's the difference between this tasting like restaurant soup and canned soup.
  • If your immersion blender clogs, it means you didn't roast the squash long enough—underdone squash won't purée smoothly.
  • Taste the soup before adding the cream; it's easier to adjust seasoning when it's thinner, and you might discover you don't need as much cream as you thought.
03 -
  • Make this soup when you have time to let it cool completely, then freeze it in portions—it reheats beautifully and tastes even better the next day when flavors have settled.
  • If your soup is too thick after blending, add more broth or water a little at a time; if it's too thin, simmer it uncovered for a few minutes to concentrate the flavors.
  • Toast your own pumpkin seeds by tossing them in a dry skillet for 3–4 minutes before serving; homemade ones taste infinitely better than store-bought.
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