Easy Roasted Butternut Squash Soup (Autumn Comfort)

Butternut squash is a nutritional powerhouse, but boiling it often results in a watery, bland flavor. This recipe utilizes the “Gold Standard” technique of high-heat roasting to trigger the Maillard reaction, caramelizing the natural sugars for a deep, complex flavor profile. From an expertise perspective, the secret to the professional velvety texture is the “high-powered blend”—emulsifying the roasted vegetables with healthy fats to create a silky mouthfeel without relying heavily on cream.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 45 Min
• Total Time: 60 Min
• Yield: 4 Servings
• Calories: 185 kcal per serving

Ingredients:

The Roasted Base

• 1 large Butternut Squash (approx. 3 lbs), peeled, seeded, and cubed
• 1 large Yellow Onion, quartered
• 2 large Carrots, peeled and chopped
• 2 tbsp Avocado Oil (High smoke point for roasting)
• 1/2 tsp Salt & 1/4 tsp Black Pepper

The Savory Liquid

• 4 cups Low-Sodium Vegetable or Chicken Broth
• 2 cloves Garlic, minced
• 1 tsp Fresh Ginger, grated (The secret for warmth)
• 1/2 tsp Ground Sage or Dried Thyme

The Finishing Touch

• 1/4 cup Full-Fat Coconut Milk or Heavy Cream (Optional silkiness)
• Roasted Pumpkin Seeds (Pepitas) for garnish

Preparation Steps:

1. The Caramelization (Roast)

1. Preheat your oven to 400°F (200°C). Toss the cubed squash, onion, and carrots with avocado oil, salt, and pepper on a large parchment-lined baking sheet.
2. Spread in a single layer. Roast for 30–35 minutes, tossing halfway, until vegetables are tender with charred edges.

2. The Aromatic Infusion

3. In a large pot, sauté the minced garlic and grated ginger in a teaspoon of oil for 60 seconds until fragrant.
4. Add the roasted vegetables and the broth. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse flavors.

3. The Professional Blend

5. Using an immersion blender (or transferring to a stand blender), blend until completely smooth.
6. Safety Note: If using a stand blender, remove the center lid cap and cover with a towel to let steam escape and prevent pressure buildup.

4. The Final Silk

7. Stir in the sage and optional coconut milk/cream. Taste and adjust salt.
8. Serve hot, topped with roasted pumpkin seeds for crunch.

Expert Tips:

• Consistency Control: Start with only 3 cups of broth when blending. Gradually add the 4th cup until you reach your desired “Gold Standard” thickness. It’s easier to thin a soup out than to thicken it up.
• Time-Saver: Many grocery stores sell pre-peeled and cubed butternut squash. This reduces prep time to under 5 minutes without sacrificing flavor.