Butternut Squash Soup (Printable Version)

Silky smooth roasted squash blended with aromatic vegetables and creamy coconut milk for a comforting winter bowl.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lb), 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 and 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

# How to Make It:

01 - Set oven to 400°F and allow to fully preheat.
02 - Toss 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 remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5-7 minutes until softened.
04 - Add minced garlic, ground cumin, and ground nutmeg to the pot; 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, purée the soup until silky smooth. Alternatively, carefully transfer in batches to a standard blender.
07 - Stir in coconut milk or cream and heat gently. Adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls and garnish with fresh herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together in less than an hour, so you can serve it on a weeknight without stress.
  • The roasting step is where the real flavor magic happens—your squash becomes naturally sweet and complex, needing barely any tweaking.
  • One pot, minimal cleanup, and you'll have enough for leftovers that only taste better the next day.
02 -
  • Roasting the squash is non-negotiable if you want real depth—I once tried to save time by skipping this step and the soup tasted thin and forgettable, so trust the process.
  • Always taste the soup before blending and again after, because blending somehow distributes flavors differently and you might need more seasoning than you'd expect.
03 -
  • Make this soup the day before serving if you can—the flavors deepen overnight and it reheats beautifully, so it's perfect for meal prep or when you're feeding people on a busy day.
  • Freeze leftover soup in single portions for those moments when you need comfort food instantly, though it keeps beautifully in the refrigerator for up to four days.
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