Roasted Butternut Squash Soup (Printer View)

A heartwarming, velvety blend of roasted butternut squash and aromatic vegetables, perfect for cozy comfort on chilly days.

# Components:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped

→ Liquids

05 - 4 cups vegetable broth, gluten-free
06 - 2 tablespoons olive oil

→ Seasonings

07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper, optional

→ Garnish

11 - 1/4 cup heavy cream or coconut cream, optional
12 - Toasted pumpkin seeds, optional
13 - Fresh thyme, optional

# Method:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat evenly.
03 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until squash is tender and lightly caramelized.
04 - Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper if using.
05 - Bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to meld.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer batches to a countertop blender and blend until smooth.
07 - Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for added richness.
08 - Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

# Expert Advice:

01 -
  • It's ridiculously simple yet tastes like you spent hours in the kitchen.
  • The roasting step caramelizes the squash so beautifully that you barely need cream to make it feel luxurious.
  • It's naturally vegan, gluten-free, and impressive enough to serve at dinner parties without any stress.
02 -
  • Don't skip the roasting step thinking you can speed things up—the oven time is what makes this soup taste incredible instead of just okay.
  • If your blender is struggling, let the soup cool for a few minutes first so the steam doesn't build up and cause trouble.
03 -
  • Toast your pumpkin seeds in a dry pan for just a minute or two before garnishing—it brings out their nutty flavor and makes them taste less raw.
  • If the soup seems too thick after blending, add more broth a little at a time until you get the consistency you like, but remember it thickens slightly as it cools.
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