Cozy Roasted Butternut Squash Soup Recipe to Savor

Roasted butternut squash soup is like a warm hug in a bowl, with its velvety texture and rich, sweet flavor that dances on your taste buds. Imagine the aroma wafting through your kitchen as the squash caramelizes, filling the air with a delightful sweetness that beckons everyone to the table.

Reflecting on chilly autumn evenings, I remember making this soup for family gatherings. Laughter echoed through the cozy space as we savored every spoonful, each bite reminding us of home and heart. Perfect for those crisp days or festive occasions, this soup promises an unforgettable flavor experience.

Sharing this recipe always brings smiles; my friends rave about how comforting it is and often ask for seconds!

Essential Ingredients

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

• Butternut Squash: Choose firm, heavy squash for optimal sweetness; look for deep orange skin.

• Onions: Sweet onions bring out the natural sweetness of the soup; yellow onions work well too.

• Garlic: Fresh garlic adds depth; crush it just before use for maximum flavor.

• Vegetable Broth: Opt for low-sodium broth to control the saltiness of your soup.

• Coconut Milk: Adds creaminess and a hint of tropical flavor; full-fat coconut milk enriches the texture.

• Spices (Cinnamon & Nutmeg): A dash of cinnamon and nutmeg enhances warmth and complexity in flavor.

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

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C). This ensures even roasting of your squash for maximum sweetness.

Prepare the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper to enhance flavors.

Roast Until Tender: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 40–50 minutes until fork-tender and caramelized.

Sauté Aromatics: While the squash roasts, heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. The aroma should be inviting!

Add Garlic & Spices: Toss in minced garlic along with cinnamon and nutmeg. Cook until fragrant—about 1 minute—then stir to combine everything beautifully.

Puree Your Soup: Scoop out cooked squash into your pot and add vegetable broth and coconut milk. Use an immersion blender or regular blender to puree until smooth and creamy.

Now you’re ready to serve! Ladle into bowls, garnish with fresh herbs if desired, and enjoy this cozy bowl of roasted butternut squash soup that’s bound to warm your heart!

Perfecting the Cooking Process

Start by roasting the squash until tender, then sauté onions and garlic before blending everything together for a silky finish.

Add Your Touch

Feel free to add spices like nutmeg or ginger, or stir in coconut milk for an exotic twist on classic flavors.

Storing & Reheating

Store the soup in an airtight container in the fridge for up to five days. Reheat on the stove over low heat until warmed through.

A few years back, I made this soup for a potluck and watched my friends become instant fans, asking for seconds (and thirds) while I basked in culinary glory.

FAQ

What can I use instead of butternut squash?

You can substitute pumpkin or sweet potatoes if you can’t find butternut squash easily.

Can I make roasted butternut squash soup vegan?

Yes, simply replace any dairy ingredients with plant-based alternatives like coconut milk or almond milk.

How do I thicken my soup if it’s too watery?

You can blend in additional roasted squash or add a cornstarch slurry to thicken your soup effectively.

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Roasted Butternut Squash Soup

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Roasted butternut squash soup is the ultimate comfort food, delivering a rich, velvety texture and a sweet, earthy flavor that warms both body and soul. This delightful dish is not only easy to prepare but also perfect for chilly evenings. With its inviting aroma and vibrant color, it’s sure to be a hit at family gatherings or solo dinners. Pair it with crusty bread for a satisfying meal that nourishes and delights.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 6
• Category: Soup
• Method: Roasting/Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Halve the butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
3. Place the squash cut-side down on a parchment-lined baking sheet. Roast for 40–50 minutes until tender.
4. In a large pot, heat olive oil over medium heat. Sauté chopped onions for about 5 minutes until translucent.
5. Add minced garlic, cinnamon, and nutmeg; cook for an additional minute.
6. Scoop the roasted squash into the pot, add vegetable broth and coconut milk, then blend until smooth using an immersion blender or regular blender.
7. Serve warm with fresh herbs if desired!

Nutrition

• Serving Size: 1 cup (240ml)
• Calories: 210
• Sugar: 5g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg