Creamy Butternut Squash Soup (Print)

A silky, golden bowl of roasted butternut squash blended with aromatic vegetables and warming spices for ultimate winter comfort.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2.6 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 1 large onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3 1/3 cups vegetable stock
06 - 3/4 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper to taste

→ Garnish (optional)

11 - Fresh parsley or cilantro, chopped
12 - Toasted pumpkin seeds
13 - Additional swirl of coconut milk or cream

# Method:

01 - Preheat your oven to 400°F for roasting the squash.
02 - Place the cubed butternut squash in a large bowl. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Toss to coat evenly, then spread the squash in a single layer on a baking sheet. Roast for 25 minutes until golden brown and fork-tender.
03 - While the squash roasts, heat the remaining 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and chopped carrots. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and translucent.
04 - Stir in the minced garlic, ground cumin, and ground nutmeg. Cook for 1 minute, stirring constantly, until the spices become fragrant. Be careful not to burn the garlic.
05 - Add the roasted squash to the pot. Pour in the vegetable stock and bring the mixture to a boil over high heat. Reduce the heat to low, cover partially, and simmer for 10 minutes to allow the flavors to meld.
06 - Remove the pot from the heat. Using an immersion blender, purée the soup directly in the pot until completely smooth and silky. If using a standard blender, work in batches, filling the blender no more than halfway and venting the lid to allow steam to escape.
07 - Stir in the coconut milk or heavy cream. Return the pot to low heat and warm gently for 2 to 3 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle the hot soup into serving bowls. Garnish with chopped fresh herbs, toasted pumpkin seeds, and a decorative swirl of coconut milk or cream if desired. Serve immediately.

# Expert Advice:

01 -
  • Roasting the squash first transforms it into something candy sweet and deeply flavorful that you cant get from boiling alone
  • The coconut milk creates this silky texture that feels luxurious without being heavy
  • It freezes beautifully so you can always have emergency comfort food ready
02 -
  • Dont skip roasting the squash because it makes all the difference between a good soup and an unforgettable one
  • Let the soup cool slightly before blending or you will end up with hot soup explosions all over your kitchen
  • The soup will continue to thicken as it sits so add a splash more stock when reheating leftovers
03 -
  • Peel the squash while its raw because a vegetable peeler works so much better than trying to peel roasted squash
  • Cut your squash into evenly sized cubes so everything roasts at the same rate
  • Use full fat coconut milk for the creamiest results
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