Butternut Squash Soup (Printable Version)

Silky smooth roasted squash soup with aromatic vegetables and warming spices.

# What You Need:

→ Vegetables

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

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 0.5 tsp ground cumin
09 - 0.25 tsp ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirl

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes until golden and tender.
03 - Heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5–7 minutes until softened.
04 - Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant.
05 - Add the roasted squash to the pot. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender or carefully in batches with a standard blender, purée the soup until silky smooth.
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper.
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Tips:

01 -
  • It tastes like autumn captured in a bowl, with that deep sweet nuttiness that somehow feels both comforting and sophisticated.
  • Roasting the squash first is the secret move that makes people ask for your recipe—that caramelized depth changes everything.
02 -
  • Don't skip roasting the squash—boiled squash makes a soup that tastes flat and one-dimensional, but roasted squash brings this caramelized sweetness that's the whole point.
  • Blend until it's completely smooth or your guests will feel little grainy bits and the whole elegant vibe falls apart, so take your time with this step.
03 -
  • Taste the soup before adding the coconut milk and adjust your seasonings then, because the creaminess masks flavors and you'll second-guess yourself if you wait.
  • If your soup is too thick after blending, thin it with a splash of stock or even good quality water—it should be pourable but still feel substantial and luxurious.
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