Butternut Squash Soup (Print)

Silky roasted squash blended with aromatic vegetables and creamy coconut milk for a warming winter bowl.

# What you'll need:

→ Vegetables

01 - 1 medium butternut squash (approximately 2.6 pounds), 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 - 3.4 cups vegetable stock
06 - 0.85 cup coconut milk (or heavy cream for a richer version)

→ 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 - A swirl of coconut milk or cream

# Directions:

01 - Preheat the oven to 400°F (200°C).
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 - Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5-7 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 Advice:

01 -
  • Roasting the squash first transforms ordinary soup into something that tastes like it came from a restaurant kitchen
  • The coconut milk adds just enough richness without making it feel heavy
02 -
  • Skip the boiling step completely—roasting is what makes this soup special and worth the extra time
  • Let the soup cool slightly before blending to avoid hot splatters and dangerous pressure buildup
03 -
  • Peel the squash carefully and completely—any tough skin bits will not break down during blending
  • Taste the roasted squash before adding it to the pot—if it is not sweet enough, your soup will not be either
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