Velvety Roasted Winter Squash (Printable)
A smooth blend of roasted winter squash and warming spices with a hint of creaminess.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), peeled, seeded, and cubed
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, chopped
05 - 1 stalk celery, chopped
→ Liquids
06 - 4 cups vegetable broth
07 - ½ cup heavy cream or coconut milk
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - ½ tsp ground cumin
10 - ¼ tsp ground nutmeg
11 - ¼ tsp ground cinnamon
12 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
13 - Toasted pumpkin seeds
14 - Chopped fresh parsley
15 - Drizzle of cream
# How to Make It:
01 - Preheat the oven to 400°F. Toss cubed squash with 1 tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 25 to 30 minutes until tender and lightly caramelized.
02 - Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery, cooking for 6 to 8 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Add the roasted squash to the pot with cumin, nutmeg, and cinnamon. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer gently for 10 minutes.
04 - Remove the pot from heat and purée the soup until smooth using an immersion blender or standard blender in batches.
05 - Stir in the heavy cream or coconut milk, adjusting salt and pepper to taste. Reheat gently if necessary.
06 - Ladle the soup into bowls and garnish with toasted pumpkin seeds, chopped parsley, and a drizzle of cream if desired.
# Expert Hacks:
01 -
- It tastes like autumn in a bowl—that deep, comforting sweetness from roasted squash with just enough spice to keep things interesting.
- The whole thing comes together in under an hour, and most of that time is hands-off roasting, so you can actually relax while dinner happens.
- It's naturally vegan-friendly with one simple swap, making it perfect for feeding a mixed group without any fuss.
02 -
- Don't skip the roasting step. I tried making this once with raw squash once thinking I'd save time, and the soup tasted flat and one-dimensional. Roasting is everything.
- Blend while the soup is still warm but not steaming hot—it's easier on your equipment and creates a better texture. And if using a regular blender, fill it only halfway to avoid accidents.
03 -
- Toast your own pumpkin seeds for garnish by tossing them with a pinch of salt and roasting at 300°F for 15 minutes—homemade tastes infinitely better than store-bought and costs almost nothing.
- If you want extra elegance, swirl a drizzle of cream on top in a spiral pattern just before serving—it's restaurant-quality but takes literally five seconds and makes people think you're a genius.