RecipeFix original

Roasted Butternut Squash Soup

60 minutes · serves 4 · Gluten-Free · Dairy-Free · Vegan · Vegetarian · Nut-Free · Halal · Paleo · Whole30

Make this recipe fit your diet or servings →

Ingredients

For the soup

• 1 medium butternut squash (about 3 lb), peeled, seeded and cut into 1-inch cubes
• 1 onion, cut into 8 wedges
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 3 cups vegetable stock, plus more as needed
• 1/2 cup canned coconut milk, plus more to serve
• 1/4 teaspoon ground nutmeg
• 2 teaspoons lemon juice

To serve

• 1/4 cup toasted pumpkin seeds

Method

Roast the vegetables

1. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper; use two sheets if the squash won't fit in a single layer.
2. Toss the squash, onion and garlic with the olive oil, 1 teaspoon salt and the pepper, then spread them out in a single layer, tucking the garlic under the squash so it doesn't burn. Crowded squash steams instead of caramelizing.
3. Roast for 30 to 40 minutes, turning the pieces once halfway, until the squash is completely tender when pierced and browned at the edges.

Blend

1. Squeeze the roasted garlic from its skins and discard the skins. Put the garlic and the rest of the roasted vegetables in a large pot with the stock, coconut milk and nutmeg.
2. Purée with an immersion blender until very smooth. If you use a countertop blender, work in batches, fill the jar no more than halfway, and remove the center cap from the lid and cover the opening with a folded towel so steam can escape.

Finish

1. Bring the soup to a gentle simmer over medium heat and cook for 5 minutes, stirring often so it doesn't catch on the bottom. Thin it with more stock, a little at a time, if it's thicker than you like.
2. Stir in the lemon juice, then taste and add more salt as needed; squash soup usually needs more than you expect.
3. Ladle into bowls, swirl a little extra coconut milk over each, and scatter with the pumpkin seeds.

Cook's notes

• To make peeling easier, pierce the squash a few times and microwave it for 2 to 3 minutes to soften the skin, then trim both ends and peel with a sturdy vegetable peeler.
• To toast raw pumpkin seeds, stir them in a dry skillet over medium heat for 3 to 4 minutes, until they puff and start to pop.
• If you need the soup strictly gluten-free or Whole30, check the stock's label: some contain wheat or added sugar.
• The soup keeps in the fridge for up to 4 days and freezes well for up to 3 months. It thickens as it chills; thin it with stock or water when you reheat.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.