Butternut Squash Soup (Printable)

Silky smooth squash soup with roasted vegetables, warming spices, and creamy coconut milk for ultimate winter comfort.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2.6 lbs), peeled, seeded, and diced
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 3.4 cups vegetable stock
06 - 0.85 cup coconut milk or heavy cream

→ Spices and Seasonings

07 - 2 tablespoons olive oil
08 - 0.5 teaspoon ground cumin
09 - 0.25 teaspoon ground nutmeg
10 - Salt and black pepper to taste

→ Garnish

11 - Fresh parsley or coriander, chopped
12 - Toasted pumpkin seeds
13 - Coconut milk or cream for swirl

# How-To:

01 - Preheat oven to 400°F.
02 - Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on baking tray and roast for 25 minutes until golden and tender.
03 - Heat remaining olive oil in large pot over medium heat. Add onion and carrots; sauté for 5-7 minutes until softened.
04 - Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant.
05 - Add roasted squash to pot. Pour in vegetable stock, bring to boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using immersion blender, purée soup until silky smooth. Alternatively, carefully blend in batches using standard blender.
07 - Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper.
08 - Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and swirl of coconut milk or cream if desired.

# Expert Hints:

01 -
  • The roasted squash creates a naturally sweet, velvety base that feels luxurious without any fuss.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all day cooking.
  • One bowl somehow feels both comforting and energizing, especially on days when the world feels a little cold.
02 -
  • Roasting the squash instead of boiling it is the difference between good soup and soup that tastes like autumn itself—don't skip this step even if you're in a hurry.
  • When you blend the soup, patience matters; rushing it or leaving it slightly chunky changes the whole experience, so take the time to get it as smooth as you want it.
03 -
  • Don't peek at the squash while it's roasting; let it sit undisturbed so those edges can get properly golden and caramelized.
  • If your soup ends up slightly thin, a few more minutes of simmering will concentrate the flavors and naturally thicken it, but don't reduce it so much that it loses its silky character.
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