Description
This velvety roasted butternut squash soup is wholesome, comforting, and packed with flavor. Perfect for cozy fall nights, it’s easy to make, healthy, and customizable for any diet.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 2 medium carrots, peeled and chopped
- 1 medium yellow onion, peeled and quartered
- 2 garlic cloves, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 3 cups vegetable broth (low-sodium preferred, or chicken broth)
- 1/2 cup coconut milk or heavy cream (optional)
- Toasted pumpkin seeds (optional garnish)
- Chopped fresh parsley or chives (optional garnish)
- Drizzle of extra coconut milk or cream (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Peel and cube butternut squash into 1-inch pieces. Chop carrots, quarter onion, and peel garlic cloves.
- Spread squash, carrots, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, cumin, paprika, and thyme. Toss to coat.
- Roast in oven for 25-30 minutes, flipping halfway, until veggies are golden and fork-tender. Remove garlic early if it browns too quickly.
- Transfer roasted veggies to a blender. Add vegetable broth and blend until completely smooth, about 2 minutes. Add more broth if needed for desired consistency.
- Pour soup into a large saucepan or pot. Stir in coconut milk or cream if using. Taste and adjust seasonings. Simmer over medium heat for 4-5 minutes until hot but not boiling.
- Ladle soup into bowls. Garnish with toasted pumpkin seeds, a swirl of coconut milk, and fresh herbs if desired. Serve hot.
Notes
Roasting the vegetables is key for deep flavor. For a silkier texture, strain soup after blending. Adjust seasonings to taste and add a splash of lemon juice or apple cider vinegar for brightness. Soup can be made ahead and tastes even better the next day. Garnish with seeds, herbs, or a swirl of cream for extra appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1 1/2 cups (350ml) per serving
- Calories: 180
- Sugar: 8
- Sodium: 480
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 5
- Protein: 3
Keywords: butternut squash soup, roasted squash, fall soup, easy soup recipe, healthy soup, vegan soup, gluten-free soup, comfort food, autumn recipes