Magical Roasted Butternut Squash Soup Recipe to Savor

There’s something magical about a bowl of Roasted Butternut Squash Soup. Picture this: the vibrant orange hue swirls gracefully in your bowl, giving off an aroma that dances through the air, inviting you to dive in. The moment you take that first spoonful, it’s like a warm hug on a chilly day, with flavors that sing sweet and savory songs to your taste buds. cranberry brie bread bowl delicious sweet potato casserole Whether it’s autumn or winter, this soup is the culinary equivalent of snuggling under a cozy blanket with your favorite book.

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I remember the first time I made Roasted Butternut Squash Soup during a family gathering. My aunt, who claims to be the reigning soup queen, gave me a look of disbelief when she tasted it. The smiles around the table told me everything—this soup was a hit! Now, whenever the leaves change colors and that familiar chill creeps in, I whip up this delightful dish for friends and family. roasted Brussels sprouts side It’s perfect for cozy evenings or festive gatherings where warmth and comfort are essential.

The reactions from my family when I serve this soup are priceless; their delighted faces say it all!

Essential Ingredients

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

• Butternut Squash: Choose firm squashes with smooth skin; they should feel heavy for their size.
• Onion: Sweet onions work best; they caramelize beautifully and add depth of flavor.
• Garlic: Fresh garlic adds a fragrant aroma; use whole cloves for roasting.
• Vegetable Broth: Opt for low-sodium broth to control salt levels while enhancing flavor.
• Coconut Milk: This gives the soup a creamy texture with a hint of sweetness; choose full-fat for richness.
• Olive Oil: Use extra virgin olive oil for drizzling before roasting; it elevates flavors.
• Spices (Cinnamon & Nutmeg): A dash adds warmth and complexity; fresh spices bring out the best flavors.

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). While waiting, grab your trusty baking sheet and line it with parchment paper for easy cleanup.

Chop the Squash: Carefully slice your butternut squash in half lengthwise. Scoop out those pesky seeds and stringy bits using a spoon.

Toss with Olive Oil and Seasonings: Drizzle olive oil over the squash halves. Sprinkle salt, pepper, cinnamon, and nutmeg generously over them.

Roast Until Tender: Place the squash face down on the baking sheet and roast for 30-40 minutes until fork-tender. Your kitchen will smell heavenly!

Sauté Onions and Garlic: In a large pot over medium heat, add more olive oil if necessary. Sauté chopped onions until translucent and fragrant.

Add Broth and Coconut Milk: Pour in your vegetable broth along with coconut milk once the onions are softened—simmer gently while stirring occasionally.

Puree Until Smooth: When the squash is cool enough to handle, scoop out its flesh into the pot. Blend everything together until silky smooth using an immersion blender or regular blender.

Now that you’ve mastered the art of Roasted Butternut Squash Soup, feel free to experiment! Add herbs like thyme or sage for an extra layer of flavor or top it with crispy bacon bits or toasted pumpkin seeds for crunch. creamy pumpkin soup recipe Enjoy every sip of this heartwarming dish!

Perfecting the Cooking Process

To create the perfect Roasted Butternut Squash Soup, start by roasting the squash first for enhanced sweetness, followed by sautéing onions and garlic for depth of flavor. Blend everything together after simmering in broth. For more inspiration, check out this Garlic Butter Green Beans recipe.

Add Your Touch

Feel free to customize your soup! You can add spices like nutmeg or ginger for a twist, or throw in some coconut milk for extra creaminess. Toppings like roasted pumpkin seeds or a drizzle of olive oil can elevate the presentation.

Storing & Reheating

Store your soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through; avoid boiling to maintain texture.

The first time I made this soup, my friends declared it “liquid gold!” Their empty bowls and satisfied smiles made all the chopping worth it—who knew veggies could spark such joy?

FAQ

Can I use frozen butternut squash for this recipe?

Yes, frozen butternut squash works well; just adjust roasting times accordingly.

How can I make my soup spicier?

Add red pepper flakes or jalapeños while sautéing onions for an extra kick!

What’s the best way to serve Roasted Butternut Squash Soup?

Serve hot with crusty bread or garnish with crème fraîche and herbs for added flair!

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: 55 minutes
• Yield: Serves about 6 cups (6 servings) 1x

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Description

Roasted Butternut Squash Soup is a cozy, creamy delight that warms both body and soul. With its vibrant orange color and rich flavors, this soup is perfect for chilly autumn and winter evenings. Made from roasted butternut squash, sweet onions, and a hint of coconut milk, it’s an elegant starter or a comforting meal that your family will love. Easy to prepare and ideal for meal prep, this delicious dish promises to be a favorite at any gathering.

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Ingredients

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• 2 lbs butternut squash (approximately 1 large squash)
• 1 medium sweet onion (about 1 cup chopped)
• 4 cloves garlic
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve the butternut squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt, pepper, cinnamon, and nutmeg.
3. Place squash cut-side down on the baking sheet and roast for 30-40 minutes until tender.
4. In a large pot over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic; cook until fragrant.
5. Stir in vegetable broth and coconut milk; bring to a simmer.
6. Once the squash is cool enough to handle, scoop flesh into the pot. Blend until smooth using an immersion blender or regular blender.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Baking & Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 6g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg