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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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Naturally sweet and creamy butternut squash soup with caramelized roasted vegetables, warm spices, and coconut milk. Simple methods and 10 ingredients for this comforting fall soup.

Ingredients

Scale
  • 5 cups cubed butternut squash, skin removed (about 1 small butternut squash)
  • 2 cups carrots, peeled and cut on an angle into 1-inch slices
  • 1/2 medium white or yellow onion, sliced (about 1 cup or 120g)
  • 5 cloves garlic, peeled and left whole or slightly crushed
  • 2 teaspoons avocado oil (or substitute extra maple syrup and vegetable broth for oil-free)
  • 2 teaspoons maple syrup
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 to 2 cups vegetable broth
  • 2/3 cup light coconut milk, plus more for serving (or substitute cashew milk)
  • 1/4 teaspoon ground cinnamon
  • 1 pinch nutmeg (optional)
  • 1 pinch cayenne pepper (optional)
  • Toasted croutons for serving (optional)
  • Toasted pumpkin seeds for serving (optional)

Instructions

  1. Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper.
  2. Spread cubed squash, carrots, onion, and garlic across both baking sheets in a single layer. Drizzle with avocado oil and maple syrup, season with salt and pepper, and toss to coat evenly. Roast for 25-30 minutes until fork-tender with golden caramelized edges.
  3. Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth, coconut milk, cinnamon, and optional nutmeg and cayenne. Stir to combine, bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 5-10 minutes to let flavors meld.
  4. Use an immersion blender to blend directly in the pot until completely smooth and creamy. Or carefully transfer in batches to a blender (fill only halfway, vent steam through center cap covered with towel) and blend on low then high for 1-2 minutes per batch until silky. Add more broth if you prefer thinner consistency.
  5. Taste and adjust seasonings as needed. Add salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for depth, or cayenne for heat.
  6. Ladle soup into bowls and serve hot. Top with toasted pepitas, croutons, and a drizzle of coconut milk if desired. Store cooled leftovers covered in the refrigerator for up to 4-5 days or freeze up to 1 month. Reheat on stovetop over medium heat or microwave until hot.

Notes

  • Roasting is essential for maximum flavor. Testing showed that roasting creates rich, complex flavors that sautéing or boiling cannot match.
  • Use light coconut milk for creaminess without overpowering the squash flavor. Full-fat works for extra richness.
  • To make croutons: Cut day-old sourdough into cubes, toss with oil, salt, pepper, and garlic powder. Bake at 400 degrees F for 5-10 minutes until golden brown.
  • Soup thickens when stored. Thin with vegetable broth or coconut milk when reheating.
  • For thicker soup, use less broth. For thinner soup, add broth 1/4 cup at a time.

Nutrition

Find it online: https://www.benefitiany.com/roasted-butternut-squash-soup/