Cozy Butternut Squash Soup (Printable View)
Silky roasted squash purée with warm spices and coconut milk, topped with pumpkin seeds and fresh herbs.
# Ingredient List:
→ 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, optional
11 - Salt and freshly ground black pepper, to taste
→ Garnishes (optional)
12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk
# How to Make It:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly caramelized.
02 - In a large pot over medium heat, warm the remaining olive oil. Add onion and carrots. Sauté for 6-8 minutes until softened. Stir in minced garlic and cook 1 additional minute until fragrant.
03 - Add roasted squash, ground cinnamon, nutmeg, and cayenne if using. Mix thoroughly to coat the vegetables with spices.
04 - Pour in vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
05 - Remove from heat. Stir in coconut milk or heavy cream until fully incorporated.
06 - Use an immersion blender directly in the pot, or carefully transfer soup in batches to a blender. Blend until silky and creamy.
07 - Taste and season with additional salt and pepper as needed. Add more broth or water if a thinner consistency is desired.
08 - Ladle soup into bowls. Top with pumpkin seeds, fresh herbs, and a drizzle of cream or coconut milk as desired.
# Expert Suggestions:
01 -
- Your house will fill with cozy, irresistible aromas—like autumn wrapped in a blanket.
- It’s impressively creamy and rich without needing any dairy, earning a spot in my weeknight dinner rotation.
02 -
- If you rush the roasting and pull the squash out too soon, the soup ends up bland instead of sweet—patience pays off.
- I once skipped tasting for salt before serving, and now I always season between steps for layers of flavor.
03 -
- Peeling butternut squash is easier if you microwave it for a few minutes first—just pierce it all over for safety.
- If using a blender, remove the plug from the lid and cover loosely with a towel to avoid any soup explosions (ask me how I know).