Roasted Butternut Squash Soup by Minimalist Baker
The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. Simple methods and just 10 ingredients required for this dreamy soup perfect for the holidays and beyond!
Original recipe
Time
Prep: 10mins Cook: 40mins Total: 50mins
Nutrition
- Calories
- 141 kcal
- Carbohydrate content
- 27.4 g
- Fat content
- 3.9 g
- Fiber content
- 7.5 g
- Protein content
- 2.9 g
- Saturated fat content
- 1.6 g
- Serving size
- 1 cup
- Sodium content
- 173 mg
- Sugar content
- 7.8 g
- Unsaturated fat content
- 1.71 g
Ingredients
- 5 cups cubed butternut squash, skin removed ((~1 small butternut squash))
- 2 cups carrots ((peeled and cut on an angle into ~1-inch slices))
- 1/2 medium white or yellow onion, sliced ((~1 cup or 120 g))
- 5 cloves garlic, peeled ((left whole or slightly crushed))
- 2 tsp avocado oil ((if oil-free, sub a bit more maple syrup and/or a little vegetable broth))
- 2 tsp maple syrup
- 1 healthy pinch each sea salt & black pepper
- 1 ½ - 2 cups vegetable broth
- 2/3 cup light coconut milk, plus more for serving ((or sub cashew milk))
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg ((optional))
- 1 pinch cayenne ((optional))
- Toasted croutons ((see notes for instructions))
- Toasted pumpkin seeds ((pepitas))
Instructions
- Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as original recipe is written // adjust as needed if altering serving size).
- Add cubed squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
- Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes to allow the flavors to meld.
- Use an immersion blender or carefully transfer mixture to a high-speed blender (that’s safe for hot foods) and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.
- Taste and adjust flavor as needed, adding salt and pepper to taste, maple syrup for sweetness, cinnamon for warmth, nutmeg for nuttiness, or cayenne for heat.
- Enjoy as is, or top with toasted pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store cooled leftovers covered in the refrigerator for up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat (or microwave) until hot.