Description
This roasted butternut squash soup comes together approximately 25% faster than traditional methods that require peeling and dicing raw squash before cooking. The hands-on time is minimal, making it perfect for busy weeknights when you need something comforting but don’t want to spend hours in the kitchen.
Ingredients
Scale
- 1 large butternut squash (about 3 pounds), halved and seeded
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
- 4 cups vegetable broth (can substitute chicken broth)
- ½ cup coconut milk or heavy cream
- Salt and fresh black pepper to taste
- Pepitas (pumpkin seeds) for garnish
- Fresh chives, thinly sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash for 45–50 minutes, or until fork-tender and caramelized. The flesh should be easily pierced with a fork and smell sweet and nutty.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add the garlic, sage, and thyme. Stir for about 1 minute until fragrant.
- Once the squash is roasted and cool enough to handle, scoop the flesh into the pot with the vegetables.
- Stir in the nutmeg, cinnamon, and broth. Bring to a simmer and cook for 15–20 minutes, allowing the flavors to meld.
- Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer to a blender in batches.
- Stir in the coconut milk or cream. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Serve hot, garnished with pepitas and fresh chives for texture and flavor.
Notes
Can’t find butternut squash? Sweet potatoes or pumpkin make excellent substitutes. Coconut milk keeps it creamy and dairy-free without compromising richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, roasted, fall, vegan, creamy, dairy-free