Cozy Butternut Squash Soup (Printable)
A velvety blend of roasted butternut squash, aromatic vegetables, and warming spices creates this rich, comforting bowl perfect for chilly days.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk (or heavy cream)
→ Seasonings & Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper
11 - Salt and black pepper, to taste
→ Garnishes
12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk
# Steps:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly browned.
02 - Heat remaining olive oil in a large pot over medium heat. Add onion and carrots. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne to the pot. Stir well to combine.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
05 - Remove from heat and stir in coconut milk.
06 - Using an immersion blender (or working in batches with a regular blender), purée until smooth and creamy.
07 - Taste and adjust seasoning with additional salt and pepper as needed. If too thick, add more broth or water to reach desired consistency. Ladle into bowls and garnish with pumpkin seeds, herbs, and a drizzle of cream or coconut milk.
# Expert Advice:
01 -
- The roasting step transforms ordinary squash into something deeply caramelized and sweet
- One pot creates enough for dinner tonight plus lunch tomorrow
02 -
- Hot soup expands violently in a blender, so never fill it more than halfway and remove the center cap to let steam escape
- The soup tastes muted while hot, so let it cool slightly before the final seasoning check
03 -
- Cut the squash into uniform cubes so everything roasts at the same rate
- Use an immersion blender if possible, since it creates smoother texture with less mess