Butternut Squash Soup (Printable Version)

Roasted butternut squash blended with aromatic vegetables and coconut milk for a silky smooth, warming bowl.

# What You'll Need:

→ Vegetables

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

→ Liquids

05 - 3.5 cups vegetable stock
06 - 1 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

# How to Make It:

01 - Preheat oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 25 minutes until golden and tender.
02 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté 5-7 minutes until softened.
03 - Stir in garlic, cumin, and nutmeg; cook 1 minute until fragrant.
04 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer 10 minutes.
05 - Remove from heat. Using immersion blender or standard blender, purée until silky smooth.
06 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper. Ladle into bowls and garnish with herbs, pumpkin seeds, and cream swirl.

# Expert Advice:

01 -
  • The roasting process enhances the natural sweetness and depth of flavor of the squash.
  • It is a versatile dish that works as a light lunch, a cozy dinner, or a festive starter.
  • Simple, wholesome ingredients combine to create a silky, gourmet texture.
02 -
  • If using a standard blender, let the soup cool slightly and blend in small batches to avoid pressure buildup.
  • Verify that your vegetable stock is certified gluten-free if you have dietary restrictions.
  • A final taste test is essential—adjust the salt and pepper just before serving to balance the sweetness of the squash.
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