Creamy Roasted Garlic Butternut Squash Soup

Creamy Roasted Garlic Butternut Squash Soup cover

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Creamy Roasted Garlic Butternut Squash Soup

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Ingredients

Warning0 allergens identified

Creamy Roasted Garlic Butternut Squash Soup

2 ½ pounds butternut squash(peeled and pre-cut into chunks)

3 medium carrots(peeled, split lengthwise, and cut into chunks)

1 medium yellow onion(peeled and quartered)

1 head garlic(medium, peeled; 10 to 12 cloves)

2 tablespoons coconut oil(or extra-virgin olive oil)

2 cans full fat coconut milk(each about 14 ounces)

3 cups vegetable broth(plus more if you'd like a thinner soup)

1 tsp kosher salt(plus more to taste)

1 tsp black pepper(plus more to taste)

roasted pumpkin seeds(salted, for serving)

Instructions

Preheat the oven to 400°F.

If you like, line a sheet pan with aluminum foil for easy clean-up. Place squash, carrots, onion, and garlic in the pan. Drizzle with coconut oil and toss to coat.

Roast vegetables until tender when pierced with a fork, about 45 minutes, stirring them once halfway through cooking.

Transfer vegetables to a 5- to 6-quart pot or Dutch oven.

Shake 1 can of coconut milk thoroughly and then set aside 2 tablespoons. Add the remaining coconut milk from both cans to the pot along with vegetable broth. Bring soup to a boil over high heat. Reduce heat to medium-high and boil for 5 minutes to blend flavors.

Remove soup from heat and use an immersion blender to puree soup until smooth, adding additional vegetable broth if you’d like a thinner texture. Alternatively, transfer soup in batches to a blender and puree until smooth.

Season soup with salt and pepper, adding more to taste if you like.

Ladle soup into bowls. Add a swirl of reserved coconut milk to each (if the coconut milk is thick enough; otherwise, just stir it in) and sprinkle with pumpkin seeds.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Roast Garlic Separately for Sweetness 🧄
Wrap the whole garlic head in foil and roast it alone for 35-40 minutes at 400°F before adding to the soup—this concentrates its sweetness and prevents it from becoming bitter alongside the longer-roasting squash.
Blend in Stages for Silky Texture 🥣
Work in batches when blending hot soup to avoid overflow, and blend for a full 2-3 minutes per batch until completely smooth for that luxurious restaurant-quality creaminess.
Toast Pumpkin Seeds Before Garnishing 🎃
Lightly pan-toast the pumpkin seeds for 2-3 minutes with a pinch of salt just before serving to amplify their nutty flavor and ensure maximum crunchiness against the creamy soup.
Season Aggressively in Layers 🧂
Add salt and pepper to roasted vegetables before blending, then taste and adjust again after blending—plant-based soups need bold seasoning at multiple stages to develop full flavor depth.
Use Full-Fat Coconut Milk at the End 🥥
Stir in the coconut milk during the final minutes of cooking rather than at the start to preserve its rich flavor and prevent separation, plus it creates a more luxurious mouthfeel.