Roasted Butternut Squash Soup
User Reviews
4.9
Roasted Butternut Squash Soup
Description
The Roasted Butternut Squash Soup recipe starts by roasting cubed butternut squash, sliced carrots, onions, and garlic tossed with avocado oil and maple syrup. Roasting at a high temperature helps caramelize the vegetables, enhancing natural sweetness and depth. After roasting until tender, the mixture is transferred to a pot and combined with vegetable broth, coconut milk, cinnamon, and optional nutmeg and cayenne pepper.
The soup is simmered briefly to meld the flavors before being pureed until silky and smooth using an immersion or standard blender. This results in a velvety texture with a balanced profile of savory, sweet, and warm spices. The coconut milk contributes creamy body without dairy.
For serving, the soup can be topped with homemade croutons or toasted pumpkin seeds to add contrasting textures. The dish works well as a comforting starter or light main during cooler months.
Croutons can be made by cubing day-old bread, seasoning with oil and spices, and toasting until golden. The recipe provides a guide for making such garnishes to complement the soup's smoothness.
Ingredients
SOUP
- 5 cups butternut squash ~1 small butternut squash, cubed, skin removed
- 2 cups carrot peeled and cut on an angle into ~1-inch slices
- 1/2 medium onion ~1 cup or 120 g, white or yellow, sliced
- 5 cloves garlic left whole or slightly crushed, peeled
- 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 sea salt
- 1 healthy pinch black pepper
- 1 ½ - 2 cups vegetable broth
- 2/3 cup coconut milk or sub cashew milk, light, plus more for serving
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg (optional)
- 1 pinch cayenne pepper optional
FOR SERVING optional
- croutons see notes for instructions, toasted
- pumpkin seeds pepitas, toasted
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.
Notes
- To make croutons, cube day-old bread and toss with oil, salt, pepper, and garlic powder, then bake at 400°F (204°C) for 5-10 minutes until golden and crisp.
- The nutrition information is estimated without optional ingredients and assuming the lower amount of vegetable broth used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1-cup servings)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 141 | 7% |
| Carbohydrates | 27.4g | 9% |
| Protein | 2.9g | 6% |
| Fat | 3.9g | 6% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 0.38g | 2% |
| Monounsaturated Fat | 1.33g | 7% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 173mg | 7% |
| Potassium | 699mg | 15% |
| Fiber | 7.5g | 30% |
| Sugar | 7.8g | 16% |
| Vitamin A | 26762IU | 535% |
| Vitamin C | 31.44mg | 35% |
| Calcium | 102.19mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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