Creamy Butternut Squash Soup (Print Version)

Rich, velvety soup featuring roasted squash, aromatic vegetables, and warming spices finished with creamy coconut milk.

# What You'll Need:

→ Vegetables

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

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk or heavy cream

→ Seasonings & Oils

07 - 2 tbsp olive oil
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp cayenne pepper
11 - Salt and black pepper, to taste

→ Garnishes

12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk

# How-To Steps:

01 - Preheat oven to 400°F. Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until squash is tender and lightly browned.
02 - In a large pot, heat the remaining olive oil over medium heat. Add the onion and carrots. Sauté for 6-8 minutes, until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add the roasted squash, cinnamon, nutmeg, and cayenne if using. Stir well to combine with the vegetables.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Stir in coconut milk or heavy cream until fully incorporated.
06 - Using an immersion blender or working in batches with a regular blender, purée the soup until completely smooth and creamy.
07 - Taste and adjust seasoning with additional salt and pepper as needed. If too thick, add more broth or water to reach desired consistency. Ladle into bowls and garnish with pumpkin seeds, herbs, and a drizzle of cream or coconut milk as desired.

# Expert Tips:

01 -
  • The roasted squash brings out a natural sweetness that feels like a warm hug on cold days
  • One pot, one baking sheet, and minimal effort for something that tastes like it simmered all day
  • Those warming spices make the whole house smell like fall, no matter the season
02 -
  • Letting the squash get those golden brown edges in the oven is what gives the soup its deep, roasted flavor, so don't rush this step
  • Adding the coconut milk off the heat prevents it from separating or curdling in the hot broth
  • An immersion blender saves so much time and mess, but if you use a regular blender, never fill it more than halfway with hot liquid
03 -
  • If your squash feels impossible to cut, microwave it for 2 minutes first to soften it slightly
  • The soup thickens as it sits, so keep extra broth handy when reheating leftovers

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