Creamy Roasted Squash Soup (Printable)
Creamy blend of roasted squash with vegetables and warm spices, ideal for cozy meals.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups gluten-free vegetable broth
06 - 1 cup water
07 - ½ cup heavy cream or coconut milk (for vegan alternative)
→ Spices & Seasonings
08 - 2 tablespoons olive oil
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground nutmeg
11 - ½ teaspoon salt, plus additional to taste
12 - ¼ teaspoon ground black pepper
→ Garnish (optional)
13 - Chopped fresh parsley or chives
14 - Toasted pumpkin seeds
15 - Drizzle of cream or olive oil
# How to Make It:
01 - Set the oven to 400°F and prepare for roasting.
02 - Toss cubed squash with 1 tablespoon olive oil, salt, and pepper; spread evenly on a baking sheet and roast for 25 minutes until tender and lightly browned.
03 - Heat remaining olive oil in a large pot over medium heat; cook onion and carrots for 5 to 7 minutes until softened. Add garlic, cumin, and nutmeg and continue cooking for 1 minute.
04 - Add roasted squash to the pot, then pour in vegetable broth and water. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
05 - Remove from heat and blend the mixture using an immersion blender or countertop blender in batches until smooth. Return to pot.
06 - Stir in heavy cream or coconut milk, adjust seasoning with additional salt and pepper, and gently warm through.
07 - Ladle soup into bowls and garnish with desired toppings such as fresh herbs or toasted seeds.
# Expert Hacks:
01 -
- It feels like pure comfort in a bowl—the kind of soup that makes everything seem a little better on a tough day
- Roasting the squash brings out a natural sweetness that you can't get any other way, making the soup taste like you spent hours on it when you really didn't
- It's naturally vegetarian and can be made vegan with one simple swap, so it works for almost any table
02 -
- Roasting the squash first is non-negotiable—it concentrates the sweetness and creates a deeper flavor that boiling or steaming just can't match
- Don't skip blending it completely smooth; that silky texture is what makes this feel luxurious and comforting rather than chunky and ordinary
03 -
- If you can't find butternut squash, acorn squash or kabocha squash work beautifully too, though acorn squash might need an extra minute or two of roasting
- Make a double batch and freeze half in airtight containers—it reheats like a dream and gives you a warm, homemade meal waiting on a future busy night