Roasted Butternut Squash Soup (Printable)

Velvety soup with roasted butternut squash, caramelized vegetables, and warm spices for cozy comfort on chilly days.

# 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

# Directions:

01 - Preheat the oven to 400 degrees Fahrenheit.
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. Cook for 10 minutes to blend flavors.
06 - Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • The soup tastes like it took hours, but you'll have it ready in just over an hour and feel genuinely proud of yourself.
  • One bowl feels like a warm hug—the kind that settles into your chest and makes everything feel manageable.
02 -
  • Don't skip the roasting step—this is where all the flavor happens, and it's the difference between a good soup and a soup people actually remember.
  • If your immersion blender isn't cutting it and your soup still has texture, just blend it longer; patience here pays off.
03 -
  • If you don't have an immersion blender, a regular blender works fine—just let the soup cool slightly first and blend in batches so you don't have hot liquid exploding everywhere.
  • Taste as you go with the spices; nutmeg especially can be tricky because a tiny bit more completely changes the flavor, so add it slowly.
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