Butternut Squash Soup (Printable format)

A smooth, warming blend of roasted butternut squash and fragrant spices, perfect for cozy winter days.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lb), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cup coconut milk or heavy cream

→ Spices and Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirl

# Directions:

01 - Preheat the oven to 400°F
02 - Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender
03 - Heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 to 7 minutes until softened
04 - Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant
05 - Add the roasted squash to the pot. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes
06 - Remove from heat. Using an immersion blender, or carefully in batches with a standard blender, purée the soup until silky smooth
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired

# Expert Advice:

01 -
  • The roasting step is the secret—it concentrates the squash's natural sweetness so you barely need anything else to make it sing.
  • It comes together in under an hour and somehow tastes like you spent all day on it, which is honestly the best kind of kitchen magic.
02 -
  • Don't skip the roasting step thinking boiling will save time—roasted squash has a depth that boiled squash simply cannot match, and it's worth every minute.
  • Blend thoroughly; any remaining chunks will throw off the entire texture and it won't taste as refined as it should.
03 -
  • Make it ahead: this soup keeps beautifully in the fridge for three days and actually tastes even better the next day when the flavors have settled and deepened.
  • Freeze individual portions in containers and you'll have comfort in a cup whenever you need it—just thaw and gently reheat on the stove, stirring often so the cream doesn't separate.
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