Creamy Classic Roasted Butternut Squash Soup Recipe

The aroma of roasted butternut squash soup fills the kitchen, wrapping you in warmth like a cozy blanket on a chilly evening. pairing with butternut squash The creamy texture blends perfectly with the sweet and nutty flavors, creating a heartwarming hug for your taste buds.

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Imagine sipping this delightful bowl of classic roasted butternut squash soup while nestled on the couch, your favorite show playing softly in the background. cheese ball appetizer This comforting dish turns ordinary moments into cherished memories, perfect for fall gatherings or a quiet night in.

Sharing this soup at my first holiday dinner brought smiles to everyone’s faces, and I’m pretty sure some people almost proposed to me right there. sweet holiday treat.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious cookie option.

• • Butternut Squash: Choose firm squashes with smooth skin; they should feel heavy for their size.
  • Onion: A medium yellow onion adds sweetness; don’t skip this essential ingredient!
  • Garlic: Fresh garlic cloves are key; they infuse the soup with aromatic goodness.
  • Vegetable Broth: Use low-sodium broth for better flavor control and health benefits.
  • Coconut Milk: Adds creaminess and a subtle sweetness; opt for full-fat for the best results. For more inspiration, check out this caramel coconut cookies recipe.
  • Olive Oil: For roasting; choose high-quality extra virgin oil for enhanced flavor.
  • Cinnamon: A pinch brings warmth and depth, transforming a simple soup into something special.
  • Salt and Pepper: Essential for seasoning; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds using a spoon.

Season and Roast the Squash: Drizzle olive oil over the cut sides of the squash. Sprinkle generously with salt and pepper before placing them cut-side down on a baking sheet.

Chop Onion and Garlic: While waiting for the squash to roast, dice your onion finely. Mince the garlic cloves until they are fragrant; set aside.

Sauté Onions and Garlic: In a large pot over medium heat, add more olive oil if needed. Sauté onions until soft and translucent, about 5 minutes. Add minced garlic afterward for another minute until aromatic.

Add Roasted Squash to Pot: Once the squash is fork-tender (about 40 minutes), let it cool slightly before scooping out flesh into your pot with sautéed onions and garlic.

Add Broth and Blend Soup Smooth: Pour in vegetable broth and stir well. Bring to a simmer before blending until smooth using an immersion blender or transferring batches to a countertop blender carefully.

Now you have created a creamy masterpiece that is just waiting to warm hearts and fill bellies!

To serve, drizzle coconut milk for an indulgent finish or sprinkle with cinnamon for that extra flair. Pair it with crusty bread or crispy croutons, and voilà! You have an impressive yet simple meal ready that will leave everyone asking for seconds – or thirds!

Enjoy every spoonful of your classic roasted butternut squash soup while basking in compliments from friends and family alike!

Perfecting the Cooking Process

Start by roasting the butternut squash first to enhance its natural sweetness, then sauté the onions and garlic while the squash cooks for maximum flavor. For more inspiration, check out this garlic butter green beans recipe recipe.

Add Your Touch

Feel free to add a pinch of cinnamon or nutmeg for warmth or stir in coconut milk for a tropical twist that elevates the dish.

Storing & Reheating

Store the soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat for best results.

Cooking this classic roasted butternut squash soup always reminds me of chilly autumn evenings spent with friends, where laughter filled the air as we savored every spoonful.

FAQ

Can I use frozen butternut squash?

Yes, frozen butternut squash works well; just adjust cooking time accordingly.

How can I make this soup vegan?

Substitute chicken broth with vegetable broth and use coconut milk instead of cream.

What spices pair well with butternut squash soup?

Cinnamon, nutmeg, and ginger beautifully complement the sweet flavor of butternut squash.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Classic Roasted Butternut Squash Soup

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• Author: Emma Taylor
• Total Time: 55 minutes
• Yield: Serves about 6

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Description

Warm up with this classic roasted butternut squash soup, a perfect blend of creamy texture and sweet, nutty flavors. This comforting dish is simple to prepare and transforms any chilly evening into a cozy experience. Ideal for fall gatherings or quiet nights in, every spoonful will evoke cherished memories and keep you coming back for more.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
2. Drizzle olive oil over the cut sides of the squash, seasoning generously with salt and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes until fork-tender.
3. While the squash roasts, heat a pot over medium heat. Add olive oil and sauté the onions until soft (about 5 minutes). Stir in minced garlic for another minute.
4. Once the squash is cool enough to handle, scoop out the flesh into the pot with the onions and garlic.
5. Pour in vegetable broth, stir well, and bring to a simmer. Blend until smooth using an immersion blender or transfer batches to a countertop blender carefully.
6. Serve hot, drizzling with coconut milk or sprinkling with cinnamon if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting/Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 190
• Sugar: 6g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg