A silky smooth blend of roasted squash, aromatic vegetables, and warming spices—ready in under an hour for ultimate comfort.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 1 large onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 3.5 cups vegetable stock
06 - 3/4 cup coconut milk or heavy cream
→ Spices & Seasonings
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cumin
09 - 1/4 teaspoon ground nutmeg
10 - Salt and black pepper to taste
→ Garnish
11 - Fresh parsley or cilantro, chopped
12 - Toasted pumpkin seeds
13 - Additional coconut milk or cream for swirling
# Directions:
01 - Preheat oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until golden brown and tender.
02 - While squash roasts, heat remaining olive oil in a large pot over medium heat. Add chopped onion and carrots; sauté for 5 to 7 minutes until softened and translucent.
03 - Stir in minced garlic, ground cumin, and nutmeg. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add roasted squash to the pot. Pour in vegetable stock and bring to a boil. Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
05 - Remove pot from heat. Use an immersion blender to purée soup until completely smooth and silky. Alternatively, blend in batches using a standard blender, venting lid to prevent steam buildup.
06 - Stir in coconut milk or heavy cream. Return to low heat and warm gently without boiling. Taste and adjust seasoning with additional salt and black pepper as needed.
07 - Ladle hot soup into bowls. Garnish with chopped fresh herbs, toasted pumpkin seeds, and a decorative swirl of coconut milk or cream if desired.
