Spiced Butternut Squash Soup (Printable)

Roasted butternut squash combined with aromatic spices for a warm, comforting dish.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash, peeled, seeded, and cubed (approximately 2.6 lbs)
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, chopped

→ Liquids

05 - 3 1/3 cups vegetable broth
06 - 3/4 cup plus 2 tbsp coconut milk, plus additional for garnish (optional)

→ Spices & Seasonings

07 - 1 tbsp olive oil
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp cayenne pepper (optional, for heat)
13 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

14 - Fresh coriander or parsley, chopped
15 - Toasted pumpkin seeds

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Spread the cubed butternut squash on a baking tray, drizzle with half the olive oil, season with salt and pepper, and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - In a large pot, heat the remaining olive oil over medium heat. Add chopped onion and carrot, sauté for 5 minutes until softened. Stir in garlic, cumin, coriander, cinnamon, nutmeg, and cayenne; cook for 1 minute until fragrant.
04 - Add the roasted squash to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer gently for 10 minutes.
05 - Remove from heat and puree the mixture using an immersion blender or in batches with a countertop blender until smooth.
06 - Stir in the coconut milk and reheat gently. Adjust seasoning with salt and pepper to taste.
07 - Serve hot, garnished with a swirl of coconut milk, chopped fresh herbs, and toasted pumpkin seeds if desired.

# Expert Hacks:

01 -
  • It turns simple vegetables into something luxurious without cream or complicated steps.
  • The spices layer together beautifully, giving depth without overwhelming the natural sweetness.
  • It reheats beautifully and tastes even better the next day once the flavors settle.
02 -
  • Roasting the squash instead of boiling it makes all the difference in flavor, so dont skip this step.
  • Bloom the spices in oil before adding liquid, or they will taste raw and harsh instead of warm and fragrant.
  • If the soup is too thick after blending, add a little more broth or coconut milk to reach your desired consistency.
03 -
  • Cut the squash into even-sized cubes so they roast uniformly and blend smoothly.
  • Taste the soup after blending and before adding coconut milk, so you can adjust the spices with confidence.
  • If you want a deeper color and flavor, roast the squash a little longer until the edges are deeply caramelized.

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