Description

This roasted butternut squash soup is rich, velvety, and naturally sweet—perfect for cozy fall evenings, holiday dinners, or a healthy weeknight meal. Roasting the squash deepens its flavor, while a touch of garlic, onion, and herbs makes the soup wonderfully savory. It’s a recipe that feels both comforting and nourishing, ideal for serving with crusty bread or topping with crispy croutons. Light yet satisfying, this soup is a seasonal favorite that never disappoints.

Ingredients

Scale

1 large butternut squash, peeled, seeded, and cubed
2 tbsp olive oil
1 onion, diced
2 carrots, diced
3 cloves garlic, minced
4 cups vegetable broth
1 tsp salt
½ tsp black pepper
½ tsp ground nutmeg (optional)
½ cup coconut milk or heavy cream
Fresh parsley or sage for garnish

Croutons for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
In a large pot, heat remaining olive oil and sauté onion, carrots, and garlic until softened.
Add roasted squash, vegetable broth, and nutmeg. Bring to a simmer for 10 minutes.
Use an immersion blender to puree until smooth. Stir in coconut milk or cream.

Adjust seasoning and serve hot, topped with croutons and fresh herbs.

Notes

Add a pinch of cayenne for heat.

Use chicken broth for a non-vegetarian version.

Store without croutons to keep them crispy