Roasted Butternut Squash Soup (Printable)

Smooth, caramelized squash blended with coconut milk, maple syrup, and warming spices for ultimate comfort.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 1 cup water
06 - 1/2 cup coconut milk or heavy cream

→ Flavorings

07 - 2 tablespoons pure maple syrup
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper to taste

→ Garnish

12 - Toasted pumpkin seeds
13 - Maple syrup for drizzling
14 - Fresh thyme leaves

# Steps:

01 - Set oven temperature to 400°F.
02 - Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss until evenly coated.
03 - Roast for 30 to 35 minutes until tender and caramelized, stirring once halfway through cooking.
04 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 minute more.
05 - Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well to combine.
06 - Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, work in batches using a countertop blender.
08 - Stir in coconut milk or heavy cream. Adjust seasoning with additional salt and pepper as needed.
09 - Warm gently over low heat until serving temperature is reached.
10 - Ladle soup into bowls and top with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Advice:

01 -
  • The maple syrup adds just the right touch of sweetness without overwhelming the natural flavor of the squash, a trick my grandmother taught me that makes all the difference.
  • Its completely adaptable to what you have on hand, coconut milk for a dairy-free version or cream for extra richness, perfect for unexpected dinner guests with dietary restrictions.
02 -
  • If the soup seems too thick after blending, add warm broth a little at a time rather than cold water, which can dull the flavors youve worked so hard to develop.
  • Let the soup rest for about 5 minutes after blending before tasting and adjusting seasonings, as the flavors need a moment to settle and reveal themselves fully.
03 -
  • For the silkiest texture, pass the blended soup through a fine-mesh sieve before adding the cream or coconut milk, catching any fibrous bits that might have survived the blender.
  • Save the squash seeds and roast them alongside the vegetable with a sprinkle of salt and smoked paprika for a zero-waste garnish that adds wonderful crunch.
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