Description
This Roasted Butternut Squash Soup is a creamy, comforting fall favorite that’s both flavorful and nourishing. Roasting the squash enhances its natural sweetness, while the combination of apple, carrot, and warm spices adds depth. It’s a vegan-friendly soup perfect for cozy autumn meals, easily made creamy with coconut milk or heavy cream.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk or heavy cream (optional for extra creaminess)
Garnish
- Pumpkin seeds or fresh herbs
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 25–30 minutes, until the squash is tender and lightly browned, which enhances its natural sweetness.
- Sauté Vegetables and Apple: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrot, and chopped apple. Sauté for 5–7 minutes until the vegetables and apple are softened and fragrant.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Bring the mixture to a simmer and cook for 10–15 minutes to allow the flavors to meld beautifully.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Add Creaminess and Adjust Seasoning: Stir in the coconut milk or heavy cream if using for extra richness. Warm the soup through gently. Taste and adjust seasoning with additional salt or spices as needed.
- Serve and Garnish: Serve the soup hot, garnished with pumpkin seeds or fresh herbs for added texture and flavor.
Notes
- This soup freezes well and often tastes better the next day as flavors deepen.
- For a slightly sweeter soup, add an additional half apple or drizzle with maple syrup prior to blending.
