Butternut Squash Soup (Printable Version)

Silky smooth roasted squash blended with aromatic vegetables and creamy coconut milk for ultimate winter comfort.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (approximately 2.5 lbs), peeled, seeded, and diced into 1-inch cubes
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3 1/3 cups vegetable stock
06 - 3/4 cup coconut milk or heavy cream

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or cilantro, chopped
12 - Toasted pumpkin seeds
13 - Additional coconut milk or cream for swirling

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss the 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 the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 to 7 minutes until softened.
04 - Add garlic, cumin, and nutmeg; 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 or carefully in batches with a regular blender, purée the soup until silky smooth.
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 a swirl of coconut milk or cream if desired.

# Expert Tips:

01 -
  • The roasting step transforms ordinary squash into something deeply caramelized and sweet
  • It comes together faster than you would expect for something so luxurious tasting
  • The coconut milk adds just enough richness without feeling heavy
02 -
  • An immersion blender is worth every penny if you make soups often, but a regular blender works perfectly if you blend in small batches
  • The soup will continue to thicken as it sits, so add a splash more stock or water when reheating leftovers
  • Tasting and adjusting the seasoning at the end is crucial because roasting concentrates the squash flavor
03 -
  • Buy pre peeled and diced squash if you are short on time, though whole squash keeps longer and tastes sweeter
  • Make a double batch and freeze half for those days when cooking feels impossible
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