Description
This silky butternut squash soup is ultra-creamy, cozy, and simple—roasted squash blended with aromatics, warm spices, and a touch of cream or coconut milk for a luxurious, homemade finish.
Ingredients
1 large butternut squash (about 3 lb), peeled, seeded, and cubed
2 tbsp olive oil, divided (or 1 tbsp olive oil + 1 tbsp butter)
1 medium yellow onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1/2 tsp ground cumin (optional, for warmth)
1/4 tsp ground nutmeg
4 cups low-sodium vegetable broth
1/2 cup full-fat coconut milk or heavy cream
1 tbsp maple syrup (or 1 tsp brown sugar), optional
1 tbsp apple cider vinegar or lemon juice
Kosher salt and freshly ground black pepper, to taste
Toasted pepitas, crispy sage leaves, swirl of cream or chili oil, for garnish
Instructions
1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan for easy cleanup.
2. Toss cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Roast 25–30 minutes, stirring once, until edges are caramelized and tender.
3. In a large pot, warm the remaining 1 tbsp olive oil (or butter) over medium heat. Add onion and carrots; cook 6–8 minutes until soft. Stir in garlic, thyme, cumin, and nutmeg; cook 1 minute until fragrant.
4. Add roasted squash to the pot. Pour in vegetable broth and bring to a gentle simmer. Cook 10 minutes to meld flavors.
5. Remove from heat. Use an immersion blender to puree until completely silky, or carefully blend in batches in a high-speed blender.
6. Stir in coconut milk or cream and the maple syrup if using. Add apple cider vinegar or lemon juice. Season with additional salt and pepper to taste.
7. Ladle into bowls and garnish with pepitas, crispy sage, a swirl of cream, or a drizzle of chili oil.
Notes
For extra silkiness, blend 30–60 seconds longer than you think. To make it vegan, use olive oil and coconut milk. Add acidity last to keep flavors bright. Avoid boiling after adding dairy or coconut milk to prevent separation.