Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 large butternut squash (about 3 lb, peeled and cut into 1-inch cubes); 2 medium carrots (cut into 1-inch pieces); 1 medium yellow onion (cut into wedges); 4 clove garlic cloves (peeled); 3 tablespoon olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 4 cup low-sodium vegetable broth; 1 tablespoon pure maple syrup; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; ½ cup canned full-fat coconut milk (plus more for drizzling); 2 tablespoon pepitas (toasted, for garnish)

Instructions

Roast
Roast:
Preheat the oven to 425°F. On a large rimmed baking sheet, toss the cubed butternut squash, 2 carrots, 1 onion, and 4 garlic cloves with 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Roast for 35 to 40 minutes, stirring halfway, until tender and caramelized at the edges.
Simmer
Simmer:
Transfer the roasted vegetables to a large pot and add 4 cups vegetable broth, 1 tablespoon maple syrup, ¼ teaspoon nutmeg, and ¼ teaspoon cinnamon. Bring to a simmer and cook for 10 minutes.
Blend
Blend:
Remove from the heat and blend with an immersion blender until silky smooth. Stir in ½ cup coconut milk and taste for salt.
Serve
Serve:
Ladle the butternut squash soup into bowls, drizzle with a little coconut milk, and sprinkle with 2 tablespoons toasted pepitas.

Tips

Roasting the squash instead of boiling it gives the soup deeper, caramelized flavor. To make peeling easier, microwave the whole squash for 3 minutes first. Swap the coconut milk for heavy cream if you don't need the soup to be vegan.

Storage

Store butternut squash soup in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat over medium-low heat, adding a splash of broth if it's too thick.