Roasted Butternut Squash Soup (Print Version)

Velvety smooth soup featuring roasted butternut squash blended with aromatic vegetables and warming spices for ultimate comfort.

# Components:

→ 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, optional

→ Garnish

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

# Directions:

01 - Set oven to 400°F and allow to fully preheat
02 - Place 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 preheated oven for 30 to 35 minutes, stirring halfway through, until squash is tender and caramelized
04 - Transfer 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 and cook for 10 minutes to allow flavors to meld
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully work in batches with a countertop blender
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for added richness
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme

# Expert Advice:

01 -
  • The roasting step creates a depth of flavor that tastes like you've been simmering this for hours, but it's ready in less than sixty minutes.
  • One pot, one blender, and you've got something elegant enough to serve guests but casual enough for a Tuesday night alone.
  • It's naturally creamy without any cream if you want it that way, making it as flexible as your mood.
02 -
  • Roasting the squash with the onion and garlic creates a completely different flavor than boiling would—don't skip this step even though it takes longer.
  • When blending hot soup, let it cool slightly first or cover the blender lid loosely with a towel, because hot liquid can actually burst through the lid and make a mess (learned this the hard way).
03 -
  • Save the roasting pan juices by adding a splash of broth to it after transferring the vegetables—you'll get every bit of caramelized flavor into the final soup.
  • Make this on a weekend and freeze half in portions; it reheats beautifully and tastes just as good thawed and warmed as it does fresh.
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