Cozy Butternut Squash Soup (Printable)
Creamy, warming butternut squash soup with roasted vegetables and fragrant spices—perfect for chilly nights.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk (or heavy cream)
→ Seasonings & Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper (optional)
11 - Salt and black pepper, to taste
→ Garnishes
12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk
# How to Make It:
01 - Preheat oven to 400°F. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly browned.
02 - In a large pot, heat remaining olive oil over medium heat. Add onion and carrots. Sauté for 6-8 minutes until softened. Add garlic; cook for 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne (if using). Stir well to combine flavors.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Stir in coconut milk (or heavy cream) until fully incorporated.
06 - Using an immersion blender (or working in batches with a regular blender), purée the soup until smooth and creamy. Use caution when blending hot liquids.
07 - Taste and adjust seasoning with additional salt and pepper as needed. If too thick, add more broth or water to reach desired consistency. Ladle into bowls and garnish with pumpkin seeds, herbs, and a drizzle of cream or coconut milk.
# Expert Advice:
01 -
- Roasting the squash first unlocks this incredible sweetness you just cannot get from boiling
- The coconut milk creates this velvety texture without needing any flour or thickeners
02 -
- Hot soup expands like crazy in a blender, so never fill it more than halfway and leave that steam vent open
- The soup keeps getting better overnight as the spices meld, so do not stress about making it ahead
03 -
- Butternut squash can be stubborn to peel, so microwave it for 2-3 minutes first to soften the skin
- Grate your nutmeg fresh if possible, the pre-ground stuff fades fast