Save Pin The first snow had just started falling when I decided this soup needed to happen. Something about that cozy, blanket-outside feeling made me crave something roasted and creamy. I ended up making three batches that weekend because my roommate kept walking through the kitchen and hovering near the pot.
I served this at a small dinner party last November, right when everyone was feeling that first chill of the season. My friend Sarah, who claims to hate soup, went back for seconds and then asked if there was enough to take some home. Watching people practically inhale it while steam fogged up the windows was pretty much the best validation.
Ingredients
- 1 medium butternut squash: Roasting this first is non negotiable, it creates this incredible depth that boiled squash just cant match
- 1 large onion: Provides the aromatic foundation that balances the squashs natural sweetness
- 2 medium carrots: These add another layer of sweetness and a beautiful golden color to the finished soup
- 2 cloves garlic: Minced fresh, it blooms beautifully in the hot oil and permeates the whole pot
- 800 ml vegetable stock: Use a good quality one here because it becomes the backbone of the soup
- 200 ml coconut milk: Heavy cream works too but coconut milk adds this subtle tropical note that really surprises people
- 2 tbsp olive oil: One tablespoon for roasting the squash, one for sautéing the aromatics
- 1/2 tsp ground cumin: Just enough earthiness to ground all that sweetness
- 1/4 tsp ground nutmeg: The secret ingredient that makes people ask whats in it
- Salt and black pepper: Dont be shy with these, theyre what makes all the flavors pop
Instructions
- Roast the squash:
- Preheat your oven to 200°C and toss the diced squash with one tablespoon of olive oil, salt, and pepper until every piece is coated. Spread it in a single layer on a baking tray and roast for about 25 minutes until you see golden caramelized edges and can easily pierce the pieces with a fork.
- Build the base:
- While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and carrots, letting them soften and become fragrant for 5 to 7 minutes. The onions should turn translucent and smell amazing.
- Add the aromatics:
- Stir in the minced garlic, cumin, and nutmeg, cooking for just one minute until the spices bloom and become incredibly fragrant. Youll know its ready when that warm, spicy smell fills your kitchen.
- Combine and simmer:
- Add the roasted squash to the pot and pour in the vegetable stock. Bring everything to a boil, then reduce the heat and let it simmer gently for 10 minutes so all the flavors can meld together.
- Purée until silky:
- Remove the pot from heat and use an immersion blender to purée the soup until its completely smooth and velvety. If youre using a regular blender, work in batches and be extra careful with hot liquid.
- Finish with creaminess:
- Stir in the coconut milk and heat the soup gently for another minute or two. Taste and adjust the seasoning with more salt and pepper as needed.
- Serve with love:
- Ladle the soup into warm bowls and garnish with fresh herbs, toasted pumpkin seeds, and an extra swirl of coconut milk or cream if youre feeling fancy.
Save Pin This recipe has become my go to when someone needs comforting, whether its a cold, a breakup, or just a terrible week at work. Theres something about that first spoonful that feels like a warm hug.
Making It Your Own
Ive discovered that a pinch of red pepper flakes in with the aromatics adds this beautiful warmth that lingers. Sometimes I add a fresh bay leaf while simmering and fish it out before blending, it adds this subtle herbal note that people notice but cant quite place.
The Bread Question
Great bread matters here. A crusty sourdough or a warm baguette is perfect for sopping up every last drop. My personal favorite is a slice of hearty whole grain bread toasted and rubbed with raw garlic while still hot.
Make Ahead Magic
This soup actually tastes better the next day, which makes it perfect for meal prep or entertaining. The flavors continue to develop and marry overnight in the refrigerator.
- Store in airtight containers for up to 4 days in the refrigerator
- Freeze individual portions for quick lunches, it reheats beautifully
- When reheating, add a splash of water or stock if it seems too thick
Save Pin Theres something profoundly satisfying about turning a humble squash into something that feels luxurious and comforting. This soup has become my winter standard for a reason.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves in flavor when made a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of stock or milk if needed to adjust consistency.
- → What's the best way to achieve the smoothest texture?
Roasting the squash first is key—it breaks down fibers for easier blending. Use an immersion blender directly in the pot for convenience, or work in batches with a standard blender. For ultra-smooth results, strain through a fine-mesh sieve after blending.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly thicker after freezing—thin with additional stock or milk.
- → What can I substitute for coconut milk?
Heavy cream creates an even richer version, while Greek yogurt adds tanginess (stir in off the heat to prevent curdling). For a dairy-free alternative, try cashew cream or simply omit and use extra stock for a lighter broth-based soup.
- → How can I add more protein to this soup?
Stir in rinsed canned chickpeas or white beans during the last 5 minutes of simmering. Alternatively, serve with grilled chicken or top with toasted pumpkin seeds and a dollop of Greek yogurt for added protein and texture contrast.
- → What spices work well in this soup?
Beyond cumin and nutmeg, try adding a pinch of smoked paprika for depth, turmeric for earthiness and color, or a cinnamon stick for extra warmth. Fresh thyme or rosemary added during sautéing also complements the squash beautifully.