1Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
2Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
3Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
4Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
5Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
6Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
7In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
8In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
9In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
10Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
11Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
12Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
13Let it cook for about 10-15 minutes to allow flavors to meld.
14Let it cook for about 10-15 minutes to allow flavors to meld.
15Let it cook for about 10-15 minutes to allow flavors to meld.
16Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
17Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
18Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
19If desired, stir in the cream or coconut milk for added creaminess.
20If desired, stir in the cream or coconut milk for added creaminess.
21If desired, stir in the cream or coconut milk for added creaminess.
22Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.
23Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.
24Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.
Ingredients
1 medium peeled, seeded, and cubed
1 medium peeled, seeded, and cubed
1 medium peeled, seeded, and cubed
2 tablespoons divided
2 tablespoons divided
2 tablespoons divided
1 medium chopped
1 medium chopped
1 medium chopped
2 minced
2 minced
2 minced
1 chopped
1 chopped
1 chopped
1 chopped
1 chopped
1 chopped
0.5 teaspoon ground
0.5 teaspoon ground
0.5 teaspoon ground
0.5 teaspoon dried (or fresh, if preferred)
0.5 teaspoon dried (or fresh, if preferred)
0.5 teaspoon dried (or fresh, if preferred)
0.5 cup for creaminess
0.5 cup for creaminess
0.5 cup for creaminess
Equipment
Baking SheetLarge Soup Pot or Dutch OvenImmersion Blender or Stand BlenderKnife and Cutting BoardWooden Spoon or Ladle
Tips
Roasting the butternut squash enhances its natural sweetness and brings a caramelized depth that makes the soup richer in flavor.
For a smooth soup, blend thoroughly. If using a stand blender, work in small batches, and be cautious with hot liquids.
Adjusting Thickness: For a thicker soup, reduce the broth. If you prefer a thinner consistency, add more broth as needed.
Adding Creaminess: Coconut milk works wonderfully for a dairy-free option, adding a mild sweetness, but heavy cream is equally delicious.
Top with a dollop of sour cream, Greek yogurt, or a drizzle of coconut milk.
Garnish with toasted pumpkin seeds or croutons for a crunchy texture.
Fresh herbs like parsley, chives, or a sprinkle of thyme make for a beautiful and flavorful finishing touch.