Velvety roasted butternut squash soup with warm spices. Naturally sweet, comforting, and ready in 1 hour.
# Components:
→ Vegetables
01 - 1 large butternut squash, about 2 pounds, 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 & Dairy
06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional for richness
→ Liquids
08 - 4 cups vegetable broth, low sodium preferred
→ Spices & 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
14 - Toasted pumpkin seeds
15 - Fresh thyme leaves
# Directions:
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, or 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.
