Cozy Butternut Squash Soup (Printable)
Rich, creamy soup featuring roasted butternut squash, aromatic vegetables, and warming spices for a comforting meal ready in under an hour.
# 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
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 Steps:
01 - Preheat oven to 400°F. Toss 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 - Heat remaining olive oil in a large pot over medium heat. Add onion and carrots. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne to the pot. Stir well to combine spices with vegetables.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
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 countertop blender, purée the soup until completely smooth and creamy.
07 - Taste and adjust with additional salt and pepper as needed. If too thick, add more broth or water to reach desired consistency.
08 - Ladle into bowls. Garnish with pumpkin seeds, fresh herbs, and a drizzle of cream or coconut milk as desired.
# Expert Advice:
01 -
- The roasted squash brings out a natural sweetness that balances perfectly with warm spices
- It comes together in under an hour but tastes like it simmered all day
02 -
- Blending hot soup can cause dangerous splattering, so let it cool for at least five minutes first
- The soup thickens as it sits, so plan to add more liquid when reheating leftovers
03 -
- Peel the squash with a sharp vegetable peeler instead of a knife for easier prep
- If you cannot find coconut milk, heavy cream works but start with half a cup and adjust