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Butternut Squash Soup
Soups
Ingredients:
- 1 large butternut squash (about 1.1–1.4 kg / 2½–3 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled
- 1 medium carrot, chopped
- 1 tbsp olive oil
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ½ tsp ground cumin (optional, for warmth)
- 1 tsp fresh thyme (or ½ tsp dried)
- 720–960 ml (3–4 cups) vegetable broth
- 120 ml (½ cup) non-dairy milk (optional, for creaminess)
- juice of ½ lemon (to brighten)
Equipments:
- Baking sheet with parchment
- Blender or immersion blender
- Measuring cups and spoons
- Large pot
- Knife and peeler
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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Instructions:
- Roast the Vegetables
Preheat oven to 200°C (400°F). Toss cubed butternut squash, chopped onion, garlic, and carrot with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes until golden and soft. - Blend
Transfer roasted vegetables to a blender. Add 720 ml (3 cups) vegetable broth and blend until completely smooth. - Simmer
Pour into a pot over medium heat. Stir in 120 ml (½ cup) non-dairy milk if using, and more broth as needed. Simmer for 5–10 minutes. - Finish
Stir in juice of ½ lemon. Adjust salt, pepper, and cumin to taste. Serve warm with fresh herbs or crusty bread.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Roasting the vegetables first is key — it caramelizes the natural sugars and gives the soup deep, sweet flavor that raw methods can't replicate.
- A high-speed blender gives a silkier texture than an immersion blender.
Storage:
- Fridge for up to 5 days. Freeze for up to 3 months.
Swaps:
- Use coconut milk instead of non-dairy milk for a richer, slightly tropical soup.
- Swap butternut squash for kabocha or acorn squash.
Tips:
- Garnish with toasted pumpkin seeds, chili oil, or a swirl of coconut cream for a restaurant-worthy finish.
Butternut Squash Soup
4-6 Servings
Prep 15 min
Roast 35 min + simmer 10
Ingredients:
- 1 large butternut squash (about 1.1–1.4 kg / 2½–3 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, peeled
- 1 medium carrot, chopped
- 1 tbsp olive oil
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ½ tsp ground cumin (optional, for warmth)
- 1 tsp fresh thyme (or ½ tsp dried)
- 720–960 ml (3–4 cups) vegetable broth
- 120 ml (½ cup) non-dairy milk (optional, for creaminess)
- juice of ½ lemon (to brighten)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Instructions:
- Roast the Vegetables
Preheat oven to 200°C (400°F). Toss cubed butternut squash, chopped onion, garlic, and carrot with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes until golden and soft. - Blend
Transfer roasted vegetables to a blender. Add 720 ml (3 cups) vegetable broth and blend until completely smooth. - Simmer
Pour into a pot over medium heat. Stir in 120 ml (½ cup) non-dairy milk if using, and more broth as needed. Simmer for 5–10 minutes. - Finish
Stir in juice of ½ lemon. Adjust salt, pepper, and cumin to taste. Serve warm with fresh herbs or crusty bread.
