Roasted Butternut Squash Soup (Printer-friendly)

A velvety, heartwarming soup featuring roasted butternut squash 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
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

# Steps:

01 - Set oven to 400°F and allow to reach temperature.
02 - Place cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss until evenly coated.
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 blend flavors.
06 - Using an immersion blender, blend soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Adjust seasoning to taste. Stir in heavy cream or coconut cream if desired for added richness.
08 - Ladle into bowls and serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • The caramelization from roasting the vegetables creates layers of flavor you simply cannot achieve by boiling them directly in the broth, I discovered this happy accident when my stovetop died midway through dinner prep once.
  • This soup freezes beautifully for up to three months, making it perfect for those evenings when cooking feels impossible but your body craves something nourishing.
02 -
  • Overroasting the squash until its nearly charred on some edges creates more flavor depth than stopping when its merely tender, a mistake I made for years until accidentally leaving a batch in too long during a phone call.
  • Adding half a teaspoon of apple cider vinegar just before serving brightens all the flavors without tasting sour, something I learned from my grandmother who added a splash to almost everything.
03 -
  • If youre short on time, microwave the whole squash for 3-4 minutes before attempting to peel and cube it, making the tough skin significantly easier to remove without the wrestling match.
  • Reserve about half a cup of roasted vegetables before blending and stir them back into the finished soup for textural contrast that makes each spoonful slightly different from the last.
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