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Sheet-Pan Roasted Butternut Squash Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 180
A warm, creamy soup made from roasted butternut squash and vegetables, perfect for cozy days.

Ingredients

Vegetables

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 large carrot, peeled and chopped
  • 1 small onion, quartered
  • 3 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon maple syrup (optional)
  • 1/2 teaspoon fresh thyme leaves (for garnish)

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Spread vegetables on the sheet, drizzle with oil, season, and roast for 25–30 minutes.
  • Remove garlic, squeeze out roasted garlic, and blend all vegetables with 2 cups broth until smooth.
  • Simmer the blended soup with remaining broth and coconut milk for 5–7 minutes. Add maple syrup if desired.
  • Ladle into bowls, garnish with thyme, and serve warm.

Notes

Roasting enhances the natural sweetness of the vegetables. Adjust broth for desired consistency.
Calories: 180kcal
Cost: $15
Course: Soup
Keyword: butternut squash