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Cozy Creamy Roasted Butternut Squash Soup: Best Easy Recipe

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This deeply creamy, naturally sweet, and savory roasted butternut squash soup is the ultimate cold-weather comfort food. With just 10 minutes of active prep, the oven does most of the work, creating a velvety, luxurious texture without any heavy cream.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • For garnish: roasted pumpkin seeds (pepitas), additional coconut milk or cream, fresh thyme or sage leaves (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the cubed squash, chopped onion, and smashed garlic with 2 tablespoons olive oil. Season generously with salt and pepper. Spread in a single layer.
  3. Roast for 35-45 minutes, tossing halfway through, until squash is fork-tender and edges are browned and caramelized.
  4. While vegetables roast, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion (if not roasted) and cook, stirring occasionally, for 5-7 minutes until translucent. (If you roasted the onion, skip this step.)
  5. Transfer roasted vegetables to the pot. Add vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (Alternatively, blend in batches in a countertop blender, filling no more than halfway and holding lid down with a towel.)
  7. Stir in coconut milk, maple syrup, cumin, cinnamon, and nutmeg. Taste and adjust seasoning with salt, pepper, or more maple syrup as needed.
  8. Ladle into bowls. Garnish with a swirl of coconut milk, roasted pumpkin seeds, and fresh thyme leaves if desired. Serve hot.

Notes

Roasting the squash until deeply caramelized is key for maximum flavor. For a heartier meal, add a can of drained chickpeas or white beans when adding the broth. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted butternut squash, fall soup, winter soup, vegan soup, dairy-free soup, easy soup recipe

Find it online: https://evabake.com/cozy-creamy-roasted-butternut-squash-soup-best-easy-recipe/