Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups butternut squash, peeled and cubed; 1 medium onion, cut into large chunks; 1 tbsp olive oil; to taste Salt; ½ tsp black pepper; 1 tsp fresh thyme or rosemary; 2 - 3 garlic cloves, minced; 2 - 3 cups vegetable broth or water; to taste Salt; ½ tsp black pepper; ¼ tsp cinnamon (optional, for warmth); for topping Pumpkin seeds; Olive oil drizzle; Coconut cream or oat milk; for topping Fresh herbs

Global Food & Fusion

Complete the plate: A full plate on its own
Serves: 2
Hands-on · total: 15 min · 63 min (est.)
Walk-away: No

Quick with bread. About 15 min if you have bread ready.

From my
kitchen

Worth knowing

Roasting the squash first makes a huge difference! It concentrates the flavor and creates a naturally creamy soup without needing heavy cream.
Let the roasted vegetables cool slightly before blending. Hot vegetables can create pressure in a blender, so blend carefully and in batches if needed.
Fresh thyme and rosemary pair beautifully with butternut squash, but you can skip them if you prefer a simpler version.
For a richer variation, add a splash of coconut milk, coconut cream, or oat milk after blending.
This soup is delicious served with crusty bread, dinner rolls, or a simple salad for a cozy meal.

Day 2 plan

Great for making ahead. Refrigerate portions and reheat gently, stirring well. Add fresh toppings or a squeeze of lemon before serving.

medium effortleftover-friendlybatch-cook

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

48 mins

Total

63 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Vegetables

6 cupsbutternut squash, peeled and cubed2medium onion, cut into large chunks

Roasting

2 tbspolive oilto tasteSalt1 tspblack pepper2 tspfresh thyme or rosemary(optional)

Soup Base

4-6garlic cloves, minced4-6 cupsvegetable broth or waterto tasteSalt1 tspblack pepper½ tspcinnamon (optional, for warmth)

For Serving

for toppingPumpkin seeds(optional)

Olive oil drizzle(optional)

Coconut cream or oat milk(optional)

for toppingFresh herbs(optional)

Instructions

01
Preheat the oven to 400°F.
02
Add the cubed butternut squash and onion chunks and garlic cloves to a baking sheet. Drizzle with olive oil and season with salt, black pepper, and fresh thyme or rosemary (if using).
03
Roast for 30 - 35 minutes, flipping halfway through, until the butternut squash is soft, caramelized around the edges, and easily pierced with a fork.
04
Remove from the oven and allow the roasted vegetables to cool slightly before blending.
05
Add the roasted butternut squash, onions, garlic to a blender.
06
Add vegetable broth or water and blend until completely smooth and creamy.
07
Transfer the blended soup to a pot and warm gently over medium-low heat.
08
Add salt, black pepper, and any optional spices like cinnamon or cumin. Adjust the consistency with additional broth or warm water if needed.
09
Simmer for 5 - 10 minutes to allow the flavors to come together.
10
Serve warm with a drizzle of olive oil, pumpkin seeds, fresh herbs, or a swirl of coconut cream.
11
This roasted Butternut Squash Soup gets its deep flavor from caramelizing the squash and onions before blending. Roasting brings out the natural sweetness of the squash, so you only need simple seasoning to make this soup comforting and flavorful.

Worth knowing

Roasting the squash first makes a huge difference! It concentrates the flavor and creates a naturally creamy soup without needing heavy cream.
Let the roasted vegetables cool slightly before blending. Hot vegetables can create pressure in a blender, so blend carefully and in batches if needed.
Fresh thyme and rosemary pair beautifully with butternut squash, but you can skip them if you prefer a simpler version.
For a richer variation, add a splash of coconut milk, coconut cream, or oat milk after blending.
This soup is delicious served with crusty bread, dinner rolls, or a simple salad for a cozy meal.

Day 2 plan

Great for making ahead. Refrigerate portions and reheat gently, stirring well. Add fresh toppings or a squeeze of lemon before serving.

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