Velvety Roasted Butternut Squash Soup (Printable)

Velvety smooth butternut squash soup with roasted vegetables, coconut milk, and warming spices.

# What You'll 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 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 swirling

# How To Make It:

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 to pot; 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.
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and swirl of coconut milk or cream if desired.

# Expert Tips:

01 -
  • It's silky and satisfying without any cream-heavy heaviness, thanks to the coconut milk balancing act.
  • Roasting the squash first means you're not boiling away all the natural sweetness like I used to do.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners or impressing guests without stress.
02 -
  • Do not skip the roasting step thinking it's an extra fuss—it's what separates this from tasting watered-down and bland, I learned that the hard way the first time I tried to rush.
  • Season in layers: a pinch with the squash, again when you add the spices, and definitely at the end because blending somehow hides salt and you need to taste and adjust.
03 -
  • Make a double batch and freeze the soup in portions—it keeps beautifully for up to three months and tastes even better the next day when flavors have settled.
  • If your soup seems too thick after blending, thin it with a splash more stock or even water rather than dumping in more coconut milk, which can make it feel heavy.
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