Easy Roasted Butternut Squash (Printable view)

A velvety, naturally sweet squash soup with warm spices, perfect for cozy evenings and simple to prepare.

# What You Need:

→ 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
05 - 1 stalk celery, chopped

→ Oils and Dairy

06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional for richness

→ Liquids

08 - 4 cups vegetable broth, low sodium preferred

→ Spices and Seasonings

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, or to taste

→ Garnishes

13 - 1/4 cup heavy cream or coconut milk, optional
14 - Toasted pumpkin seeds, optional
15 - Fresh thyme leaves, optional

# How To Make:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes, until tender and caramelized at the edges.
03 - While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.

# Expert Advice:

01 -
  • It comes together in just over an hour and feels like you're serving something far more impressive than the effort requires.
  • The natural sweetness of the squash means you're not loading it with sugar, so it tastes bright and balanced rather than dessert-like.
  • One pot, minimal cleanup, and it freezes beautifully if you make a double batch on a lazy weekend.
02 -
  • Don't skip roasting the squash—boiling it produces a watery soup with none of the caramelized depth that makes this recipe worth making in the first place.
  • If your blender doesn't have enough power to handle the squash smoothly, let the mixture cool slightly first and blend in smaller batches, or use an immersion blender for foolproof results every time.
03 -
  • Toast your own pumpkin seeds in a dry skillet for two minutes before serving—the difference between stale store-bought and warm, fragrant seeds is genuinely life-changing for the final bowl.
  • If you're making this for guests, blend it ahead and reheat just before serving so you can focus on their company instead of stirring at the last minute.
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