Sheet Pan Curried Butternut Squash Soup
You make entire meals on your beloved baking sheet, so why can’t soup join in on the fun? Drumroll, please! Introducing sheet pan curried butternut squash soup. By roasting your ingredients beforehand, you’ll unlock a ton of flavor that you just can’t get from simmering. (Plus, it might be the easiest way to get your cozy on.)
The concept of sheet pan soup goes like this: Roughly chop all your vegetables, toss everything on a baking sheet with some olive oil and seasonings, roast until caramelized and tender. All that’s left is to blend and top with whatever pleases you—we chose a crunchy seed brittle, but croutons or cheese would be equally lovely.
We hope soup season never ends.
1 medium butternut squash—peeled, seeded and cubed (about 7 cups)
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1 small yellow onion, peeled and quartered
1 head garlic, halved crosswise
2 teaspoons curry powder, plus more as needed
1 teaspoon chili powder, plus more as needed
¼ teaspoon cayenne, plus more as needed
¼ teaspoon ground cinnamon
4 cups chicken stock
½ cup coconut milk (optional)
1. Preheat oven to 425°F.
2. On an unlined rimmed baking sheet, drizzle the squash, onion and garlic with olive oil, then toss with the curry powder, chili powder, cayenne and cinnamon. Season generously with salt and pepper.
3. Transfer to the oven and roast until tender and golden brown, 35 to 45 minutes.
4. Transfer the roasted vegetables to a high-speed blender (or use an immersion blender) and squeeze the roasted garlic out of its peel. Puree with the chicken stock until completely smooth. Taste and adjust the seasoning as needed. Transfer to a Dutch oven or large saucepan and stir in the coconut milk, if using. Warm as needed before serving.