Ingredients
- 1 large butternut squash (about 3 lb), halved and seeded
- 1 onion, quartered
- 2 carrots, cut into chunks
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- 1 tsp curry powder or 1/2 tsp ground sage
- 1 tbsp maple syrup
- Toasted pumpkin seeds, for garnish
- Extra coconut milk or cream, for swirling
Instructions
- Roast the vegetables. Heat the oven to 400°F (200°C). Rub the squash halves, onion, and carrots with olive oil, salt, and pepper. Roast cut-side down 35-40 minutes until caramelized and fork-tender.
- Scoop and simmer. Scoop the squash flesh into a large pot with the roasted onion and carrots. Add the broth, curry powder (or sage), and maple syrup; simmer 10 minutes to marry the flavors.
- Blend until silky. Blend until completely smooth. Stir in the coconut milk or cream and warm through — do not boil. Taste and adjust salt.
- Serve it pretty. Ladle into bowls, swirl with extra cream, and scatter toasted pumpkin seeds over the top.
🎃 Roast = flavor
Skipping the roast and just boiling the squash gives you a fine soup; roasting gives you a great one — those caramelized edges are everything. Pre-cut squash saves 10 minutes of wrestling. Leftovers keep 5 days and freeze beautifully for up to 3 months.
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📌 Pin it for later❓ Common questions
Can I use pre-cut squash?
Yes — toss 6 cups of cubed squash with the oil and seasonings and roast 30-35 minutes.
Is coconut milk or cream better?
Coconut milk keeps it dairy-free and adds subtle sweetness; heavy cream makes it richer. Both are delicious.
Can I add apple?
Yes — roast one chopped apple with the vegetables for extra sweetness and depth.