🥣 Roasted Butternut Squash Soup

“Nothing says comfort like a warm bowl of roasted butternut squash soup. Silky, golden, and gently sweet, it’s the perfect dish to welcome autumn evenings — healthy, hearty, and irresistibly cozy.”

🍴 Ingredients

1 medium butternut squash, peeled, seeded, and cubed

1 large onion, chopped

2 carrots, peeled and chopped

3 cloves garlic, minced

2 tbsp olive oil

4 cups vegetable broth

1 tsp fresh thyme (or ½ tsp dried)

½ tsp ground nutmeg

Salt & pepper to taste

½ cup coconut milk or cream (optional, for extra richness)

👩‍🍳 Directions

1. Preheat oven to 400°F (200°C).
2. Toss squash, carrots, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
3. Transfer roasted veggies to a large pot. Add vegetable broth, thyme, and nutmeg. Simmer 10 minutes.
4. Blend until smooth using an immersion blender (or carefully in batches with a blender).
5. Stir in coconut milk or cream, adjust seasoning, and serve warm.
6. Garnish with pumpkin seeds, cream drizzle, or fresh herbs.

Kitchener-Waterloo Real Estate Blog Post: September 1, 2025