# Roasted Butternut Squash Soup

Roasted butternut squash soup is a velvety, lightly sweet soup with warm spices. Roasting the squash first gives it a deeper, caramel flavor than just boiling it.

An apple and a little maple syrup add sweetness, and a splash of vinegar at the end keeps it from tasting flat. It is vegan, dairy-free and naturally creamy.

- Total time: 1 h 5 min (prep 15 min, cook 50 min)
- Serves: 6
- Per serving (estimated): 230 kcal, 5 g protein
- Cuisine: American. Category: Soup. Diet: vegan, dairy-free, gluten-free.

## Ingredients

- 1.2 kg butternut squash, peeled, seeded and cubed
- 3 tbsp olive oil, divided
- 1 tsp salt, divided
- 1 large onion, diced
- 1 apple, peeled and diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk, plus extra to serve
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp roasted pumpkin seeds

## Method

1. Heat the oven to 425°F (220°C). Toss the squash with 2 tbsp oil and 1/2 tsp salt on a large rimmed baking sheet in one layer.
2. Roast 30 to 35 minutes, flipping once, until the edges are browned and a knife slides in easily.
3. Meanwhile, heat the last 1 tbsp oil in a large pot over medium heat. Cook the onion and apple 8 minutes, until soft.
4. Add the garlic, cumin and cinnamon and stir 1 minute, until fragrant.
5. Add the roasted squash, broth and the remaining 1/2 tsp salt. Bring to a simmer and cook 10 minutes.
6. Blend until completely smooth with an immersion blender, or in batches in a blender with the lid vented.
7. Stir in the coconut milk, maple syrup and vinegar. Warm over low heat for 2 minutes without boiling.
8. Taste and adjust the salt. Serve with a swirl of coconut milk and pumpkin seeds.

## Why it works

- Roasting at high heat browns the squash edges and creates caramelized flavor that boiling cannot.
- Apple adds a gentle tartness and natural pectin that gives the soup a smooth body.
- Blending breaks the squash fibers down to a silky puree without any cream.
- Vinegar at the end balances the sweetness so the soup tastes layered, not cloying.

## The science

- **Roasting concentrates sweetness.** Roasting drives off water, so the sugars in squash become more concentrated. The dry heat also browns the edges through caramelization and the Maillard reaction. That is why roasted squash tastes deeper and nuttier than squash simmered straight in broth.
- **Fat carries flavor.** Many flavor and aroma compounds in spices dissolve in fat, not water. The oil and coconut milk in this soup carry the cumin and cinnamon flavors and coat your tongue, so the soup tastes fuller and more rounded than the same soup made without fat.

## Tips

- Spread the squash in a single layer so it browns instead of steaming.
- Vent the blender lid and cover it with a towel when blending hot soup.
- Thin the soup with a little extra broth if it is thicker than you like.

## Mistakes to avoid

- Crowding the baking sheet: the squash steams and stays pale, so use two sheets if needed.
- Blending with the lid sealed: hot steam can blow it off, so vent it.
- Skipping the vinegar: the soup tastes too sweet, so add a little at the end.

## Variations and swaps

- Swap the cinnamon for curry powder and a pinch of cayenne.
- Top with sage leaves fried in butter for a classic finish.
- Add a spoonful of white miso for savory depth.
- Swap coconut milk for heavy cream for a richer, non-vegan soup.
- Swap butternut squash for pumpkin or kabocha squash.

## Storage

Refrigerate within 2 hours for up to 5 days. Freeze for up to 3 months and reheat to 165°F (74°C), stirring in a splash of broth if it thickens.

## FAQ

**Do I have to roast the squash first?**

No, but roasting gives a deeper, sweeter flavor. You can simmer cubed squash in the broth, though the soup will taste milder.

**How do I peel butternut squash easily?**

Cut off both ends, then peel with a sharp Y-shaped peeler. Microwaving the whole squash for 2 minutes first softens the skin and makes it easier.

**Can I make butternut squash soup without a blender?**

You can mash it with a potato masher for a rustic, chunky soup. A blender or immersion blender gives a smoother, silkier result.

**Is butternut squash soup vegan?**

Yes, this recipe is vegan as written, using olive oil, vegetable broth and coconut milk.

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Source: https://cookingscientist.com/recipes/butternut-squash-soup (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846