Velvety Roasted Butternut Squash (Printable)

A smooth, warming blend of roasted squash and aromatic spices, finished with coconut milk for ultimate creaminess.

# 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 drizzling

# How To Make It:

01 - Heat 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, ground cumin, and ground nutmeg; 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 with standard blender.
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper to taste.
08 - Ladle soup into bowls and top with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream if desired.

# Expert Advice:

01 -
  • The roasting step is a game changer that nobody tells you about until you taste the difference between sad squash and caramelized gold.
  • It's naturally creamy without being heavy, and honestly, it makes your kitchen smell like a luxury spa.
  • You can make it vegan, add heat if you're feeling bold, or keep it classically simple—there's no wrong way here.
02 -
  • Roasting the squash changes everything—steaming or boiling it will leave you with a dull, watery soup that tastes nothing like this, so don't skip this step thinking you're saving time.
  • Blend gradually and mindfully; I once got overexcited with an immersion blender and ended up wearing more soup than I served, so move with intention.
03 -
  • If your blended soup feels too thick, add more stock one splash at a time until you find the consistency that makes you happy—there's no rulebook here.
  • Let the soup cool for a few minutes before blending if you're nervous about hot liquid splashing; patience in the kitchen often pays off in fewer bandages.
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