STEP 1: PREHEAT YOUR OVEN AND ROAST THE BUTTERNUT SQUASH

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Next, peel the butternut squash, slice it in half, and remove the seeds. Cut the squash into 1-inch cubes. Drizzle the cubed squash with 1 tablespoon olive oil, and season with a pinch of salt and pepper. Toss to coat the squash evenly, then spread it out in a single layer on the prepared baking sheet.

Roast the squash for 25-30 minutes, or until it’s tender and lightly caramelized, flipping the cubes halfway through. The roasting step brings out the natural sweetness of the squash and adds depth to the flavor.

STEP 2: SAUTÉ THE ONION AND GARLIC

While the squash is roasting, heat a large pot over medium heat and add a splash of olive oil. Once the oil is hot, add the chopped onion and sauté for 5-7 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

STEP 3: ADD THE SPICES

To the onion and garlic, add the ground cumin, ground cinnamon, and ground ginger. Stir well to coat the onions and garlic in the spices, and cook for another 1-2 minutes. This will help bloom the spices and intensify their flavors, giving the soup a warm, aromatic base.

STEP 4: COMBINE THE ROASTED SQUASH AND BROTH

Once the butternut squash is roasted and tender, add it to the pot with the onions and spices. Pour in the vegetable broth (or chicken broth, if preferred). Stir to combine and bring the mixture to a simmer. Let it cook for about 5-7 minutes to allow the flavors to meld together.

STEP 5: BLEND THE SOUP

Once the soup has simmered, use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Blend until velvety smooth, then return the soup to the pot.

If you want a thinner soup, feel free to add a little more broth or water until it reaches your desired consistency.

STEP 6: ADD CREAM AND SEASON

If you’re using heavy cream or coconut milk, stir it in at this point. This will add extra creaminess and richness to the soup. If you prefer a dairy-free option, coconut milk gives the soup a subtly sweet, tropical flavor that pairs wonderfully with the butternut squash.

Taste the soup and adjust the seasoning with additional salt, pepper, or maple syrup for sweetness if needed.

STEP 7: SERVE AND GARNISH

Ladle the soup into bowls and garnish with a few fresh thyme or sage leaves for an herbal touch. You can also drizzle a little extra cream or coconut milk on top for added richness. For a bit of crunch, try adding a sprinkle of toasted pumpkin seeds or croutons.