Butternut Squash Soup (Printable)

A warming, velvety butternut squash soup with roasted vegetables and coconut milk.

# 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

# Step-by-Step Guide:

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 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 to 7 minutes until softened.
04 - Add minced garlic, ground cumin, and ground nutmeg; cook for 1 minute until fragrant.
05 - Add the roasted squash to the pot. Pour in the vegetable stock and 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. If using a standard blender, work in careful batches.
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh herbs, toasted pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Suggestions:

01 -
  • The roasted squash tastes like pure comfort—sweet, deep, nothing like the watered-down versions from boiling.
  • It comes together in under an hour, which means you can have something restaurant-worthy on a weeknight without stress.
  • One pot, one blender, and suddenly you've got four servings of something that feels fancy but requires almost no fancy technique.
02 -
  • Don't blend too aggressively or too long—if you break down the squash cells too much, the soup can become gluey instead of silky; you're going for velvety, not paste.
  • Taste the soup after blending but before adding cream, so you know what you're working with and can adjust the stock or spices before the dairy rounds out the edges.
03 -
  • Make this soup on a day when you have leftover roasted vegetables—butternut squash, carrots, parsnips, anything soft—because they blend into this base beautifully and nothing goes to waste.
  • If you accidentally over-salt the soup, a splash of unsalted stock or cream can gently bring it back into balance without having to start over.
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