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Cozy Butternut Squash Soup - Simple, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large butternut squash (about 3 to 3.5 pounds), peeled, seeded, and cubed
  • 1 large yellow onion, chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable or chicken broth
  • 1/2 cup full-fat coconut milk or heavy cream
  • 1 tablespoon maple syrup or honey (optional, for balance)
  • Juice of 1/2 lemon (about 1 tablespoon), to brighten
  • Optional toppings: toasted pumpkin seeds, a swirl of cream, chopped chives, cracked pepper, chili flakes

Method
 

  1. Prep the squash: Heat the oven to 425°F (220°C). Peel the squash with a sturdy peeler, slice in half, scoop out seeds, and cut into 1-inch cubes.
  2. Roast the vegetables: On a large baking sheet, toss squash, onion, and garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 30–35 minutes, stirring once, until the squash is tender and lightly caramelized.
  3. Warm the aromatics: In a large pot, add a drizzle of olive oil. Stir in thyme and nutmeg over medium heat for 30 seconds to bloom the spices.
  4. Add the roasted veg: Transfer the roasted squash, onion, and garlic to the pot. Pour in the broth and bring to a gentle simmer for 5–10 minutes so the flavors meld.
  5. Blend until smooth: Use an immersion blender to puree the soup in the pot until silky. Or carefully transfer to a countertop blender in batches. Return the soup to the pot if needed.
  6. Finish the soup: Stir in coconut milk or cream. Taste and adjust with salt, pepper, and maple syrup or honey if you want a touch more sweetness. Add lemon juice to brighten.
  7. Serve and garnish: Ladle into bowls and top with a swirl of cream, toasted pumpkin seeds, chives, or a pinch of chili flakes for heat.