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Creamy Roasted Butternut Squash Soup (Easy 30-Minute Recipe)

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This creamy roasted butternut squash soup is velvety, rich, and deeply comforting. Roasting the squash until caramelized brings out its natural sweetness, and a touch of coconut milk adds creaminess without dairy.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup full-fat coconut milk, from a can
  • 1 tablespoon maple syrup (optional)
  • Fresh thyme sprigs, for garnish
  • Roasted pumpkin seeds, for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Peel the butternut squash using a vegetable peeler. Cut off the stem and base, then slice the squash in half lengthwise. Scoop out the seeds with a spoon. Cube the flesh into 1-inch pieces.
  2. Toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and a fork slides in easily.
  3. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent and starting to brown. Add the smashed garlic cloves and cook for another minute until fragrant. Stir in the cumin and cayenne pepper, cooking for 30 seconds until the spices smell toasted.
  4. Add the vegetable broth to the pot and bring to a simmer. Scrape up any browned bits from the bottom of the pot. Let it simmer gently while the squash finishes roasting.
  5. Once the squash is done, add it directly to the pot with the broth and onions. Stir everything together and let it simmer for 5 minutes so the flavors meld.
  6. Remove the pot from heat. If using an immersion blender, blend directly in the pot until completely smooth. If using a countertop blender, let the soup cool for 5 minutes first, then blend in batches—fill the blender no more than halfway full and hold the lid with a towel. Blend until velvety smooth, about 1-2 minutes per batch.
  7. Stir in the coconut milk and maple syrup (if using). Taste and adjust seasoning with remaining salt and pepper. If the soup seems too thick, add more broth or water a tablespoon at a time until it reaches your preferred consistency.
  8. Ladle into bowls and garnish with fresh thyme leaves, a drizzle of coconut milk, roasted pumpkin seeds, and a crack of black pepper. Serve hot.

Notes

Roast the squash up to 3 days ahead and store in the fridge for quicker assembly. For a spicier version, add chili powder and smoked paprika. For an apple twist, roast a cubed apple alongside the squash. The soup freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted butternut squash, vegan soup, gluten-free soup, fall soup, easy soup recipe

Find it online: https://daintydine.com/creamy-roasted-butternut-squash-soup-easy-30-minute-recipe/