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roasted butternut squash steak

Roasted Butternut Squash Steak Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet large
  • 1 Dutch oven large, or soup pot
  • 1 Chef's knife
  • 1 vegetable peeler
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Blender or immersion blender
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large butternut squash peeled, seeded and cut into 1-inch "steaks"
  • 1 large yellow onion sliced
  • 3 clove garlic smashed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 cup vegetable broth low-sodium
  • 1/2 cup coconut milk full-fat, well-shaken
  • 1 tablespoon maple syrup
  • 1 tablespoon unsalted butter optional
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon pumpkin seeds toasted, for garnish
  • 2 tablespoon fresh chives thinly sliced, for garnish

Instructions
 

  • Preheat oven to 425°F and line the large baking sheet with parchment.
  • Toss the butternut squash steaks with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, smoked paprika, cinnamon, and nutmeg, then spread in a single layer on the baking sheet.
  • Roast the squash for 25 to 30 minutes, flipping once, until deeply caramelized and tender.
  • Meanwhile heat the remaining 1 tablespoon olive oil in the Dutch oven over medium heat, add onion with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook 8 to 10 minutes until soft and golden.
  • Add garlic to the pot and cook 1 minute until fragrant.
  • Transfer roasted squash to the pot, pour in vegetable broth, bring to a simmer, and cook 10 minutes to meld flavors.
  • Stir in coconut milk, maple syrup, and butter if using, then turn off the heat.
  • Blend the soup with an immersion blender until silky smooth, or carefully blend in batches in a countertop blender and return to the pot.
  • Adjust seasoning with apple cider vinegar, additional salt, and pepper to taste.
  • Let the soup rest 5 minutes, ladle into bowls, and garnish with pumpkin seeds and chives.

Notes

For the best flavor, cut the squash into even 1-inch slabs so they roast and caramelize uniformly; darker edges equal deeper sweetness. A mature squash with a matte, firm skin and a large neck yields more "steaks" and fewer seeds. If using a countertop blender, vent the lid and cover with a towel to avoid steam buildup. Swap coconut milk for heavy cream if you prefer dairy richness, and adjust thickness with extra broth as needed. The maple syrup amplifies natural sweetness—reduce or omit for a more savory profile. This soup keeps 4 days refrigerated and freezes up to 2 months; thaw overnight and whisk while reheating to restore silky texture.
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