Roasted Butternut Squash Soup
The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. Simple methods and just 10 ingredients required for this dreamy soup perfect for the holidays and beyond!
Servings 6 (1-cup servings)
Ingredients
SOUP
- 5 cups cubed butternut squash, skin removed (~1 small butternut squash)
- 2 cups carrots (peeled and cut on an angle into ~1-inch slices)
- 1/2 medium white or yellow onion, sliced (~1 cup or 120 g)
- 5 cloves garlic, peeled (left whole or slightly crushed)
- 2 tsp avocado oil (if oil-free, sub a bit more maple syrup and/or a little vegetable broth)
- 2 tsp maple syrup
- 1 healthy pinch each sea salt & black pepper
- 1 ½ - 2 cups vegetable broth
- 2/3 cup light coconut milk, plus more for serving (or sub cashew milk)
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg (optional)
- 1 pinch cayenne (optional)
FOR SERVING optional
- Toasted croutons (see notes for instructions)
- Toasted pumpkin seeds (pepitas)
Instructions
- Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size).
- Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
- Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
- Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.
- Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
- Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of vegetable broth and without optional ingredients.
*To make croutons, slice day-old bread (we like sourdough) into cubes (it may be easier to cube a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C) or until golden brown and toasty.
*To make croutons, slice day-old bread (we like sourdough) into cubes (it may be easier to cube a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or oven-safe cast-iron pan and toss with a little oil, salt, pepper, and garlic powder. Bake for 5-10 minutes at 400 degrees F (204 C) or until golden brown and toasty.
Nutrition (1 of 6 servings)
Serving: 1 cup Calories: 141 Carbohydrates: 27.4 g Protein: 2.9 g Fat: 3.9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 0.38 g Monounsaturated Fat: 1.33 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 173 mg Potassium: 699 mg Fiber: 7.5 g Sugar: 7.8 g Vitamin A: 26762 IU Vitamin C: 31.44 mg Calcium: 102.19 mg Iron: 1.4 mg