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Roasted Butternut Squash Soup

Bowl of creamy roasted butternut squash soup topped with toasted pumpkin seeds.
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A creamy and flavorful roasted butternut squash soup, perfect for a comforting meal.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • Toasted pepitas for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper.
  3. Roast for 25-30 minutes, or until tender and lightly caramelized.
  4. While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Add the roasted butternut squash, vegetable broth, coconut milk, cinnamon, nutmeg, and cayenne pepper (if using) to the pot.
  7. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  8. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  9. Return the soup to the pot and heat gently if needed.
  10. Serve hot, garnished with toasted pepitas if desired.

Notes

  • For a deeper flavor, roast the squash until it has browned edges.
  • Adjust spices to your preference.
  • If you don’t have coconut milk, you can use heavy cream or half-and-half for a non-vegan option.

Nutrition

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

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