Description

This Best Butternut Squash Soup is creamy, comforting, and naturally sweetened with roasted squash and carrots. Blended smooth with coconut milk or heavy cream, it’s a cozy bowl perfect for chilly evenings or easy make-ahead lunches.

Ingredients

2 ½ pounds butternut squash, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, peeled and sliced

3 cups vegetable broth

1 cup coconut milk or heavy cream

2 tablespoons olive oil

¾ teaspoon salt

½ teaspoon black pepper

⅛ teaspoon ground nutmeg (optional)

½ teaspoon dried thyme or 1 teaspoon fresh (optional)

¼ teaspoon ground ginger (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Spread cubed butternut squash, carrots, and onion on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes until tender and golden.

2. In a large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and optional spices (ginger or thyme), and sauté for 1–2 minutes until fragrant.

3. Add roasted vegetables to the pot along with the vegetable broth. Use an immersion blender to puree until completely smooth. Alternatively, let the soup cool slightly and blend in batches in a blender.

4. Stir in the coconut milk or heavy cream. Simmer gently for 5–10 minutes. Adjust salt, pepper, or other seasonings to taste.

5. Serve warm. Garnish with roasted pumpkin seeds, chopped herbs, or a swirl of yogurt if desired.

Notes

Roasting the vegetables is key to unlocking deeper caramelized flavor. Don’t skip this step.

For a richer taste, go with heavy cream. For a lighter, dairy-free version, coconut milk works perfectly.

Soup thickened overnight? Add a splash of broth or water while reheating to restore its silky texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting + Blending
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 6g
Sodium: 510mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg