Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is a heartwarming, velvety dish that is perfect for cozy comfort on chilly days. Made with simple, wholesome ingredients, it captures the essence of autumn in every creamy spoonful.

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The secret to this soup's incredible depth is roasting the butternut squash along with carrots, onions, and garlic. Once tender and golden, these vegetables are simmered in broth and blended into a silky-smooth masterpiece.

Ingredients

• Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped.
• Liquids: 4 cups vegetable broth (gluten-free, if needed); 2 tbsp olive oil.
• Seasonings: 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional).
• Garnish: 1/4 cup heavy cream or coconut cream (optional); Toasted pumpkin seeds (optional); Fresh thyme (optional).

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Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat.

Step 3

Roast in the oven for 30–35 minutes, stirring halfway through, until squash is tender and caramelized.

Step 4

Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper (if using).

Step 5

Bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.

Step 6

Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.

Step 7

Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.

Step 8

Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

Zusatztipps für die Zubereitung

When roasting, ensure the vegetables are in a single layer to allow them to caramelize properly. Using an immersion blender directly in the pot makes the blending process quick and easy with minimal cleanup.

Varianten und Anpassungen

For a completely vegan version, use coconut cream instead of heavy cream. You can also add a small apple to the roasting tray for a subtle, natural sweetness that pairs beautifully with the squash.

Serviervorschläge

This soup pairs exceptionally well with crusty bread or grilled cheese sandwiches. Serve it hot and garnish with toasted pumpkin seeds and fresh thyme for extra texture and aroma.

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Whether you're looking for a healthy lunch or a comforting starter for a dinner party, this Roasted Butternut Squash Soup is a reliable and delicious choice that never fails to satisfy.

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Frequently Asked Recipe Questions

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves after sitting in the refrigerator for 1-2 days as the flavors have time to meld. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth if needed to thin.

→ How do I know when the squash is properly roasted?

The squash cubes should be tender when pierced with a fork and have golden-brown caramelized edges. This usually takes 30-35 minutes at 400°F. The natural sugars will have concentrated, creating that signature sweetness.

→ What can I substitute for heavy cream?

Coconut cream works beautifully for a dairy-free version and adds subtle tropical notes. You could also use cashew cream, Greek yogurt for tanginess, or simply omit it—the soup is still silky without any cream.

→ Can I freeze this soup?

Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. If you added cream, note that it may separate slightly when reheated—whisk vigorously to recombine.

→ Why roast the vegetables instead of boiling them?

Roasting concentrates flavors and creates caramelization that boiling cannot achieve. The high heat transforms the squash's natural sugars into deep, complex notes, while the onions and garlic develop sweetness. This method creates a soup with remarkable depth.

→ How can I make this soup thicker?

For extra body, reduce the broth by 1/2 cup or add a peeled potato during roasting. You can also let the soup simmer uncovered after blending to reduce slightly. Blending longer incorporates more air for a lighter, fluffier texture.