The Ultimate Easy Butternut Squash Soup: A Perfect Comfort Food Hack
This roasted Butternut Squash Soup is the ultimate fall comfort food hack! Caramelized squash, onion, and carrots are blended into a luxuriously smooth and creamy soup with warm spices. Naturally healthy, simple to make, and perfect for cozy autumn dinners.
Equipment
- large rimmed baking sheet for roasting vegetables
- Chef’s Knife for chopping squash and vegetables
- Dutch Oven or Soup Pot
- Blender or immersion blender to puree soup
Ingredients
- 1 large (3 lbs) butternut squash, peeled and cubed
- 1 large onion, roughly chopped
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper (optional)
- ½ cup full-fat coconut milk or heavy cream
- to taste salt and black pepper
- optional toasted pumpkin seeds, croutons, or a swirl of cream for garnish
Instructions
- Preheat oven to 400°F (200°C). On a baking sheet, toss cubed squash, onion, and carrots with olive oil, salt, and pepper. Add minced garlic and mix well.
- Spread vegetables evenly and roast 25–30 minutes, until fork-tender and caramelized on the edges.
- Transfer roasted vegetables to a pot. Add vegetable broth, cinnamon, and cayenne (if using). Bring to a boil, reduce heat, and simmer 10 minutes.
- Blend the soup until completely smooth using an immersion blender, or carefully in batches in a blender.
- Stir in coconut milk or heavy cream. Warm gently without boiling. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls. Garnish with toasted pumpkin seeds, croutons, or a swirl of cream. Serve hot.
Notes
Make it vegan by using coconut milk instead of heavy cream. Freezer-friendly for up to 3 months. Roasting the vegetables is the key step that creates an unbeatable flavor depth.