Easy Roasted Butternut Squash (Printable)

Velvety roasted squash with warming spices, ready in one hour

# Components:

→ Vegetables

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped

→ Oils & Dairy

06 - 2 tablespoons olive oil
07 - 2 tablespoons unsalted butter, optional for richness

→ Liquids

08 - 4 cups vegetable broth, low sodium preferred

→ Spices & Seasonings

09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, or to taste

→ Garnishes

13 - 1/4 cup heavy cream or coconut milk
14 - Toasted pumpkin seeds
15 - Fresh thyme leaves

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25 to 30 minutes until tender and caramelized at the edges.
03 - While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
05 - Use an immersion blender to purée the soup until smooth, or carefully blend in batches in a countertop blender.
06 - Taste and adjust seasoning as needed.
07 - Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme if desired.

# Expert Advice:

01 -
  • It tastes like it took hours, but you'll have it on the table in just over an hour.
  • The natural sweetness from roasted squash means you skip the added sugar guilt entirely.
  • One pot and an immersion blender are all you need—minimal cleanup after a cozy dinner.
02 -
  • Don't skip roasting the squash—boiling it makes a watered-down, bland soup; roasting concentrates the sugars and caramelizes the edges for real flavor.
  • If your immersion blender gets stuck or you're afraid of the pressure, just blend in small batches in a regular blender instead—patience beats frustration.
03 -
  • Toast your pumpkin seeds in a dry skillet for 3 to 4 minutes before adding them to the soup—it transforms them from pleasant to irresistible.
  • Make a double batch and freeze half for a night when you need comfort food but don't have time to cook.
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