Restaurants›Siegel's 1941›Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe

Inspired by Siegel's 1941
Time1h
Serves6

Indulge in the comforting warmth of our Roasted Butternut Squash Soup, a velvety blend of sweet, caramelized squash and fragrant spices. Each spoonful is a delightful embrace of creamy goodness, garnished with a drizzle of rich olive oil and a sprinkle of toasted pumpkin seeds for a satisfying crunch. Perfectly paired with crusty artisan bread, this seasonal favorite will warm your soul and tantalize your taste buds.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Ingredients

Method

Cooking Instructions

1

Prepare the Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.

2

Sauté Vegetables

While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

3

Combine Ingredients

Once the squash is roasted and cool enough to handle, scoop the flesh into the pot with the onion and garlic. Add the vegetable broth, coconut milk, salt, black pepper, nutmeg, and thyme. Stir to combine.

4

Blend the Soup

Use an immersion blender to blend the soup until smooth. If you don't have one, you can carefully transfer the soup to a blender in batches.

5

Serve

Taste and adjust seasoning if necessary. Serve hot, garnished with additional thyme if desired.