Easy Roasted Butternut Squash (Print version)

A velvety, comforting soup made with roasted butternut squash, naturally sweet and warmly spiced.

# Required ingredients:

→ 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
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, optional
14 - Toasted pumpkin seeds, optional
15 - Fresh thyme leaves, optional

# How to make it:

01 - Preheat oven to 400 degrees Fahrenheit. 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 puree the soup until smooth, or carefully blend in batches using a countertop blender.
06 - Taste and adjust seasoning as needed with additional salt and pepper.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme if desired.

# Expert Advice:

01 -
  • The roasting step transforms ordinary squash into something deeply sweet and complex
  • It comes together faster than you would expect for something this velvety
  • The soup keeps beautifully for days and actually tastes better the next day
02 -
  • Let the roasted squash cool slightly before blending to avoid splashing hot liquid everywhere
  • Adding all the cream at once can make the soup too rich, start with less and taste as you go
  • The soup thickens as it sits, so add a splash of broth when reheating leftovers
03 -
  • Peel the squash with a sharp vegetable peeler instead of a knife to waste less flesh
  • Cut the squash into uniform cubes so everything roasts at the same rate
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