Creamy Butternut Squash Soup (Ready-to-Print Version)

Rich butternut squash blended with warm spices and a creamy finish. Perfect paired with bread and salad.

# What You’ll Need:

→ Soup Base

01 - 1 large butternut squash, peeled, seeded, and cubed (about 2.5 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper

→ Aromatics

05 - 2 shallots, finely chopped
06 - 2 cloves garlic, minced

→ Liquids & Seasoning

07 - 4 cups low-sodium chicken broth or vegetable broth
08 - 1 cup evaporated milk
09 - 1/2 teaspoon ground cinnamon
10 - 1/8 teaspoon cayenne pepper, optional
11 - More kosher salt and freshly ground pepper, to taste

→ Finishing Touch

12 - 1 teaspoon finely grated orange zest

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast for 30-40 minutes, stirring halfway through, until squash is tender and golden brown.
02 - While the squash is roasting, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add a splash of olive oil, then sauté chopped shallots until translucent, about 2 minutes. Add minced garlic and cook until fragrant, about 1 minute longer.
03 - Transfer roasted butternut squash to a blender. Add sautéed shallots and garlic, and pour in the broth. Blend until completely smooth and silky. If necessary, work in batches or use an immersion blender directly in the pot.
04 - Pour the blended mixture back into the Dutch oven. Stir in evaporated milk, ground cinnamon, and cayenne pepper. Simmer over medium-low heat for 5-10 minutes, adjusting salt and pepper to taste.
05 - Ladle hot soup into bowls, finishing each serving with a sprinkle of fresh orange zest and additional black pepper if desired. Serve immediately.

# Handy Tips:

01 - Roast the squash a day in advance for convenience and deeper flavor.
02 - Parchment paper makes clean-up easy when roasting squash.
03 - Adjust spices or add apples, blue cheese, or toasted nuts for variation.

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