Irresistible Roasted Butternut Squash Soup Recipe

There is something magical about the aroma of roasted butternut squash soup wafting through your kitchen. It’s like a warm hug on a chilly day, with its velvety texture and sweet, earthy flavor wrapping around you as it simmers. delicious roasted butternut squash soup Imagine scooping up a bowl of this golden goodness, topped with a dollop of cream and a sprinkle of fresh herbs. Instant comfort food vibes!

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This soup is perfect for those cozy evenings when you want to impress your friends or family without spending all day in the kitchen. Whether you’re hosting a dinner party or enjoying a quiet night in, roasted butternut squash soup brings warmth and joy to any occasion, making it an essential recipe in your culinary toolkit. cozy pumpkin bars recipe.

I remember the first time I made roasted butternut squash soup for my family; they practically licked their bowls clean! Seeing their delighted faces was priceless. butternut squash sausage casserole.

Essential Ingredients

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

• Butternut Squash: Choose firm squashes with smooth skin; they’re sweeter when freshly harvested.
• Onion: A sweet onion adds depth; yellow onions work just fine too.
• Garlic: Fresh garlic cloves will elevate the flavor profile significantly.
• Vegetable Broth: Use low-sodium broth for better control over salt levels.
• Coconut Milk: This adds creaminess and a subtle sweetness, enhancing the overall flavor.
• Olive Oil: Extra virgin olive oil is ideal for roasting and adds richness.
• Spices (Cinnamon & Nutmeg): These warming spices create that cozy feeling we love in fall soups.

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

Let’s Make it together

Preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper. This will save you from scrubbing later.

Chop Your Veggies: Cut the butternut squash into cubes, as uniform as possible for even cooking. Dice the onion and mince the garlic; both should be crying tears of joy from their sharpness. For more inspiration, check out this delicious garlic butter green beans recipe.

Roast the Squash: Toss the butternut squash cubes with olive oil, salt, pepper, cinnamon, and nutmeg on the prepared baking sheet. oven baked butternut squash Roast them in the oven for about 25-30 minutes until they are tender and caramelized.

Sauté the Aromatics: In a large pot over medium heat, add some olive oil and sauté the diced onion until translucent—about 5-7 minutes. Add minced garlic during the last minute to avoid burning.

Add Broth & Squash: Once your squash is ready, add it to the pot along with vegetable broth. Bring everything to a simmer; let those flavors mingle happily for about 10 minutes.

Purée Until Smooth: Use an immersion blender or transfer to a regular blender (carefully!) to purée until smooth. Stir in coconut milk for that creamy finish. Adjust seasoning if needed; this is where you can shine!

Enjoy your homemade roasted butternut squash soup hot, garnished with extra coconut milk drizzle or fresh herbs!

Now that you have whipped up this delightful soup that warms both body and soul, don’t forget to share it with friends or keep it all for yourself—no judgment here!

Perfecting the Cooking Process

Start by roasting your butternut squash until tender; this enhances its flavor. While it roasts, sauté onions and garlic for depth before blending everything together for a smooth finish.

Add Your Touch

Feel free to customize your roasted butternut squash soup with spices like nutmeg or curry. Adding a swirl of coconut milk or a sprinkle of pumpkin seeds can elevate the flavors and presentation.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop or in the microwave until warmed through, adding water if it thickens too much.

Sometimes I whip up roasted butternut squash soup when feeling nostalgic; it always reminds me of cozy family dinners filled with laughter and warmth.

FAQ

Can I use frozen butternut squash?

Yes! Frozen butternut squash works well and saves time on prep.

How do I thicken my soup?

To thicken your roasted butternut squash soup, add more squash or some cooked potatoes. For more inspiration, check out this thick and chewy cookies recipe.

Is this soup vegan-friendly?

Absolutely! This roasted butternut squash soup is naturally vegan and gluten-free.

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

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Roasted Butternut Squash Soup

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• Author: Emma Taylor
• Total Time: 45 minutes
• Yield: Serves 4 portions 1x

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Description

Roasted butternut squash soup is a cozy, comforting dish that brightens any chilly day. With its velvety texture and sweet, earthy flavor, this soup is not only easy to prepare but also a crowd-pleaser. Perfect for family dinners or casual gatherings, it offers a delightful experience topped with a swirl of coconut milk and fresh herbs. Ready in under an hour, this recipe is sure to become a staple in your kitchen.

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Ingredients

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• 2 cups butternut squash (cubed)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
3. In a large pot over medium heat, sauté diced onion in olive oil for about 5-7 minutes until translucent. Add minced garlic for the last minute.
4. Add roasted squash and vegetable broth to the pot; bring to a simmer for 10 minutes.
5. Blend the mixture until smooth using an immersion blender or regular blender. Stir in coconut milk and adjust seasoning if needed.
6. Serve hot, garnished with additional coconut milk or fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 6g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg