Roasted Butternut Squash Soup

Ingredients

Instructions

1. 1

   ROAST THE SQUASH: Preheat oven to 400°F (200°C). Spread the cubed butternut squash on a large rimmed baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Roasting caramelizes the squash and deepens its natural sweetness.

2. 2

   BAKE: Roast for 30-35 minutes, flipping the squash halfway through, until the edges are golden brown and caramelized and the squash is completely tender when pierced with a fork. The caramelization is key to the soup's deep, sweet flavor.

3. 3

   COOK THE AROMATICS: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and translucent. Add the garlic cloves and cook for another minute until fragrant.

4. 4

   SIMMER: Add the roasted squash to the pot along with the vegetable broth, nutmeg, and cinnamon. Stir to combine. Bring to a simmer and cook for 10 minutes to let the flavors meld together.

5. 5

   BLEND UNTIL SILKY: Remove from heat and let cool slightly. Working in batches if necessary, blend the soup until completely smooth and velvety - this should take about 1-2 minutes of blending. Use a blender for the silkiest texture (vent the lid and cover with a towel), or an immersion blender directly in the pot.

6. 6

   FINISH AND SERVE: Return the blended soup to the pot if needed. Stir in the coconut milk and maple syrup. Heat gently over low if needed. Taste and adjust seasoning. Ladle into bowls and garnish each serving with a swirl of coconut milk, a drizzle of maple syrup, and a sprinkle of toasted pepitas for crunch.