Velvety Roasted Butternut Squash Soup (Printable)

Velvety roasted squash with maple syrup, nutmeg, and cinnamon. Vegetarian and gluten-free in just 1 hour.

# What You 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

# How To Make It:

01 - Preheat the oven 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 to coat evenly.
03 - Roast for 30 to 35 minutes until the squash is tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat 1 tablespoon olive oil 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 allow flavors to meld.
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 - Reheat gently over low heat if necessary.
10 - Ladle into bowls and garnish with toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves if desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than an hour.
  • The roasting step makes the squash taste deeper and sweeter than you'd expect, almost like caramel.
  • It's naturally vegetarian and gluten-free, so it works for just about any dinner table.
02 -
  • Roasting the squash is not optional if you want real depth of flavor; boiling it produces a thinner, more watery soup that tastes like you took shortcuts.
  • Adding salt at the very end matters because the broth and spices already contribute salt, and you don't want to over-salt and ruin the delicate balance.
03 -
  • If your soup breaks or separates after adding cream, you can usually fix it by slowly whisking in a splash of broth to bring everything back together.
  • Toasted pumpkin seeds aren't just decoration; they add a nutty crunch that keeps your spoon interested with every bite.
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