Winter Squash Soup Recipe

Prepare and roast squash

Preheat oven to 200°C (400°F). Toss half of the cubed butternut squash (about 750 g) with 1 tablespoon olive oil and a pinch of salt on a rimmed baking sheet. Roast until edges are caramelized and squash is fork-tender, 25–30 minutes. Roasting develops deeper flavor; reserve.

Sauté aromatics

While squash roasts, heat 2 tablespoons butter or olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add minced garlic and grated ginger and cook 1–2 minutes until fragrant — do not let garlic brown.

Combine and simmer

Add the remaining raw cubed squash to the pot with the softened aromatics. Pour in the stock and 250 ml water so the vegetables are just covered. Add ground cumin, cinnamon, nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Bring to a gentle boil, then reduce heat to a simmer. Cook until the raw squash is tender, about 15–20 minutes. If you roasted only half, add roasted squash into the pot during the last 5 minutes of simmering to heat through and meld flavors.

Taste the soup for seasoning and adjust salt, pepper, and spices as needed. If the soup tastes flat, add an extra 1/2 teaspoon salt and a squeeze of lemon juice to brighten.

Purée the soup

Remove the pot from heat. Use an immersion blender to purée the soup until smooth and velvety (alternatively, carefully transfer soup in batches to a blender and purée, then return to pot). If the soup is thicker than desired, add additional warm stock or water 60–120 ml at a time until you reach the preferred consistency.

Finish with cream and sweetener

Stir in 120 ml heavy cream or coconut milk, 1 tablespoon maple syrup (or honey), and 1 teaspoon fresh lemon juice. Warm gently over low heat for 2–3 minutes — do not boil after adding cream. Adjust seasoning with salt and pepper to taste.

Serve

Ladle the soup into bowls. Drizzle a little extra cream if desired, sprinkle with toasted pumpkin seeds and chopped parsley or chives, and finish with cracked black pepper to taste.