Roasted Butternut Squash Soup (Print Version)

Creamy roasted squash blended with maple syrup, nutmeg, and cinnamon for a comforting bowl.

# Components:

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

# Expert Advice:

01 -
  • The roasting step is where the magic happens—it transforms ordinary squash into something with actual depth and character.
  • It's vegan or indulgent depending on what's in your fridge, so you're never stuck choosing between your principles and comfort.
  • One pot, one blender, and you've got something that feels way more impressive than the effort it actually took.
02 -
  • Don't skip the roasting step trying to save time—boiling squash instead gives you a watery, flat-tasting soup that's not worth the effort.
  • Immersion blenders are your friend here because they save you from the dangerous dance of ladling hot soup into a regular blender in batches.
  • Taste the soup before you serve it; the salt level can vary wildly depending on what broth you used, and it deserves a final check.
03 -
  • Make a double batch and freeze half in portions—it reheats beautifully and you'll be grateful on nights when cooking feels impossible.
  • A splash of sherry or apple cider vinegar at the very end wakes up all the flavors and makes people wonder what secret ingredient you used.
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