Creamy Roasted Butternut Squash (Printable)

A silky-smooth blend of roasted squash and aromatic vegetables, perfectly spiced for winter comfort.

# 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 - 0.8 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon 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 oven to 400°F.
02 - Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking tray and roast for 25 minutes until golden and tender.
03 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté for 5-7 minutes until softened.
04 - Add minced garlic, cumin, and nutmeg; cook for 1 minute until fragrant.
05 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using immersion blender, purée soup until silky smooth. Alternatively, carefully blend in batches using standard blender.
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and swirl of coconut milk or cream if desired.

# Top Tips:

01 -
  • It tastes restaurant-quality but honestly requires just basic knife skills and patience—no fancy techniques to stress over.
  • Roasting the squash upfront means deeper flavor and a naturally sweet soup without added sugar creeping in.
  • The whole thing comes together in under an hour, making it perfect for a weeknight dinner that still feels intentional.
02 -
  • Roasting the squash instead of boiling it is non-negotiable—it concentrates flavor and creates the natural sweetness that makes people think you added honey when you didn't.
  • An immersion blender changes everything; if you only own a regular blender, the soup still works, but take it slow and don't be impatient with the blending process.
03 -
  • If your immersion blender struggles with hot soup, work in batches or let it cool for five minutes first—safety and smooth texture both matter.
  • Taste and season in stages instead of all at once; it's easier to add salt than to fix oversalted soup, and flavors keep developing as it sits.
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