Easy Roasted Butternut Squash (Print Version)

Velvety smooth butternut squash soup roasted to perfection with aromatic vegetables and warming spices. A cozy, nourishing bowl ready in sixty minutes.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash, about 2 lbs, peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped

→ Oils & Dairy

06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional for richness

→ Liquids

08 - 4 cups vegetable broth, low sodium preferred

→ Spices & Seasonings

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, or to taste

→ Garnishes

13 - 1/4 cup heavy cream or coconut milk
14 - Toasted pumpkin seeds
15 - Fresh thyme leaves

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes, until tender and caramelized at the edges.
03 - While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Use an immersion blender to purée the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.

# Additional Tips::

01 -
  • The roasting step deepens the squash's natural sweetness so you barely need any added sugar, which feels like a small victory.
  • It comes together in under an hour, making it perfect for those nights when you want something that feels fancy but doesn't keep you in the kitchen forever.
  • One pot means minimal cleanup, leaving more time to actually sit down and enjoy your bowl.
02 -
  • Don't skip the roasting step trying to save time—boiling squash gives you gray soup, but roasting gives you gold soup, and the 30 minutes makes all the difference in how it tastes.
  • If you're blending in batches, never fill the blender more than halfway with hot liquid or it'll spray everywhere and you'll spend the next hour explaining it to everyone who enters your kitchen.
03 -
  • If your blender struggles or you want a chunkier texture, you don't have to puree it completely—some people love the softer pieces throughout.
  • Make the soup a day ahead and store it in the fridge; the flavors deepen and meld overnight, making reheated bowls taste even more refined than the first serving.
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