Easy Roasted Butternut Squash (Printable)

Velvety roasted butternut squash blended with warm cinnamon and nutmeg for a comforting bowl.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (about 2 lbs), 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

→ 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 Steps:

01 - Preheat oven to 400°F. 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. Alternatively, 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 -
  • The roasting step might seem like extra work, but trust me – those caramelized edges create depth that boiling alone could never achieve.
  • You can prep everything ahead of time and simply reheat when guests arrive, making you look effortlessly put-together even on your most scattered days.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems a bit thin right after blending.
  • I once forgot to peel the butternut squash and discovered the hard way that no amount of blending will smooth out those tough bits of skin.
03 -
  • If you struggle with peeling butternut squash, poke a few holes in it with a fork and microwave for 2-3 minutes – the skin will soften just enough to make peeling dramatically easier.
  • When blending hot soup, drape a kitchen towel over the top of your blender instead of sealing it completely tight – it allows steam to escape while preventing splatters.
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