The aroma of roasted butternut squash soup wafting through the kitchen is like a warm hug on a chilly day. Imagine creamy, velvety goodness, with sweet notes mingling with a hint of spice, wrapping around your senses and making you feel all warm and fuzzy inside.
Growing up, this soup was my mom’s secret weapon for chilly autumn nights. With each spoonful, I felt the love she poured into it, creating not just a meal but a cherished memory perfect for cozy dinners or festive gatherings.
Why You'll Love This Recipe
- This roasted butternut squash soup is incredibly easy to prepare and perfect for weeknight dinners
- Its rich flavor profile balances sweetness and spice beautifully
- The vibrant orange hue makes it visually appealing and a feast for the eyes
- Versatile enough to enjoy as a starter or main dish, it’s always a hit at gatherings
I remember one family gathering where this soup was the star of the show; everyone went back for seconds, leaving only an empty pot behind.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Butternut Squash: Choose firm squash with smooth skin; it should feel heavy for its size.
Onion: A large yellow onion will bring out sweetness when caramelized.
Garlic: Fresh cloves add depth; roast them alongside the squash for extra flavor.
Vegetable Broth: Use low-sodium broth to control saltiness; homemade is even better if you have it.
Coconut Milk: Adds creaminess and subtle sweetness; opt for full-fat for the best texture.
Olive Oil: Good quality oil enhances flavor; use it to roast the vegetables until golden.
Salt & Pepper: Essential for seasoning; don’t be shy with these!
Ground Cinnamon & Nutmeg: These spices elevate the flavor profile; just a pinch goes a long way.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by preheating your oven to 400°F (200°C). Peel and cube your butternut squash into bite-sized pieces. Chop your onion and mince the garlic while imagining how delicious your kitchen will smell.
Roast the Veggies: In a large bowl, toss the cubed squash, chopped onion, and minced garlic with olive oil, salt, pepper, cinnamon, and nutmeg until well coated. Spread evenly on a baking sheet lined with parchment paper.
Bake Until Tender: Roast in your preheated oven for about 25-30 minutes until the squash is tender and caramelized. You’ll know it’s done when you can easily pierce it with a fork.
Blend It All Up!: Once roasted, transfer veggies to a blender or food processor. Add vegetable broth and coconut milk. Blend until smooth; taste and adjust seasoning as needed. Enjoy that silky texture!
Heat and Serve: Pour the blended soup into a pot over medium heat until warmed through. Serve hot garnished with fresh herbs or a swirl of coconut milk for an elegant touch.
Enjoy this delectable roasted butternut squash soup as an inviting appetizer or comforting main course that warms both heart and soul!
You Must Know
- Roasted butternut squash soup is not just creamy; it’s a hug in a bowl
- The sweet, nutty flavor combined with warm spices creates a comforting meal perfect for chilly evenings
- Plus, it’s easy to make and great for meal prep
Perfecting the Cooking Process
To achieve the best results, roast the butternut squash first while sautéing onions and garlic. This way, you capture all those delicious flavors before pureeing.
Add Your Touch
Feel free to swap out butternut squash for pumpkin or sweet potatoes. Also, try adding coconut milk instead of cream for a tropical twist on your soup.
Storing & Reheating
Store your roasted butternut squash soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, stirring occasionally.
Chef's Helpful Tips
- Use fresh herbs like thyme or rosemary to elevate the flavor profile of your soup
- Additionally, ensure your squash is well-roasted for that deep, caramelized taste
- A splash of lemon juice can brighten up the flavors beautifully
Creating this soup reminds me of a chilly autumn evening when my neighbor shared her recipe. I made it for friends, and they couldn’t stop asking for seconds!
FAQ
Can I freeze roasted butternut squash soup?
Yes, you can freeze it in airtight containers for up to three months.
What spices work well with this soup?
Try cumin, cinnamon, or nutmeg to enhance its flavor profile.
How can I make it spicier?
Add cayenne pepper or chopped jalapeños during cooking for an extra kick.
Roasted Butternut Squash Soup
Roasted butternut squash soup is the ultimate comfort food, perfect for chilly evenings. This creamy, velvety soup balances sweet and spicy flavors, creating a warm hug in a bowl. With simple ingredients and an easy preparation process, it’s ideal for weeknight dinners or festive gatherings. Enjoy it as a comforting starter or a hearty main dish that will impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking/Blending
- Cuisine: Comfort Food
Ingredients
- 2 cups butternut squash, cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss butternut squash, onion, and garlic with olive oil, salt, pepper, cinnamon, and nutmeg.
- Spread the mixture on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- Transfer roasted veggies to a blender; add vegetable broth and coconut milk. Blend until smooth.
- Heat the blended soup in a pot over medium heat until warmed through. Serve garnished with fresh herbs or coconut milk swirl.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 5g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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