There’s something magical about a bowl of Roasted Butternut Squash Soup that instantly transports you to cozy autumn days. Imagine the sweet, nutty aroma wafting through your kitchen, wrapping you in a warm embrace as the vibrant orange hue invites you to take a sip. This delightful dish isn’t just food; it’s a hug in a bowl, perfect for chilly evenings or when you’re in need of comfort. For more inspiration, check out this Chocolate Orange Tart recipe.
I remember the first time I made this soup; my kitchen turned into a mini pumpkin spice festival. My friends arrived, skeptical yet curious, and one sip later, they were begging for the recipe. creamy pumpkin hummus It was an instant hit during our fall gathering, proving that Roasted Butternut Squash Soup is not just delicious but also the star of any dinner table. pumpkin spice pancakes dinner in a pumpkin.
Why You'll Love This Recipe
- This Roasted Butternut Squash Soup is easy to make and requires minimal prep time
- The rich flavors will impress your taste buds and guests alike
- Its vibrant color makes it visually stunning, while its creamy texture provides ultimate comfort
- Perfect for fall gatherings or weeknight dinners, this soup is versatile enough to serve as an appetizer or main course
I once served this at a potluck, and let me tell you, it vanished faster than cookies at a school bake sale.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm squash with smooth skin; it should feel heavy for its size.
- Olive Oil: Use extra virgin olive oil for that rich flavor; it enhances the natural sweetness of the squash.
- Onion: A yellow onion works best here; it adds depth and sweetness as it caramelizes.
- Garlic: Fresh garlic cloves are essential; they add aromatic goodness that elevates the soup’s flavor profile. garlic herb mashed potatoes.
- Vegetable Broth: Opt for low-sodium broth to control saltiness; homemade is best if you have it!
- Coconut Milk: This adds creaminess and a hint of sweetness, making your soup velvety smooth.
- Spices (Cinnamon & Nutmeg): Just a pinch can transform your soup into something extraordinary with warm undertones.
- Salt and Pepper: Basic seasoning goes a long way in enhancing flavors throughout the cooking process.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Start by peeling and dicing the butternut squash into uniform cubes. This ensures even roasting and cooking. Chop the onion and garlic finely to enhance their flavor release.
Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast for about 25-30 minutes until tender and slightly caramelized.
Sauté Onions and Garlic: While your squash roasts, heat some olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and fragrant—about 5-7 minutes—then stir in minced garlic for another minute.
Add Broth and Coconut Milk: Once your veggies are roasted to perfection, add them to the pot along with vegetable broth and coconut milk. Bring everything to a gentle simmer on medium heat for about 10 minutes.
Blend Until Smooth: Using an immersion blender or regular blender (carefully!), puree the soup until silky smooth. If using a regular blender, allow steam to escape by removing the center cap from the lid.
Taste & Adjust Seasonings: Return to heat if necessary, then season with cinnamon, nutmeg, salt, and pepper according to taste. Let those flavors meld together for another few minutes before serving up this amazing dish!
Now you’re ready to enjoy this delightful bowl of Roasted Butternut Squash Soup! Don’t forget some crusty bread on the side for dipping—trust me; it’s essential!
You Must Know
- Roasted butternut squash soup is creamy, comforting, and full of flavor
- This dish warms the soul and brings a smile with every spoonful
- The sweet aroma fills your kitchen, making it impossible not to feel cozy while cooking
Perfecting the Cooking Process
Start by roasting the squash for maximum sweetness, then sauté onions and garlic before blending them all together. This sequence ensures a rich flavor profile and velvety texture.
Add Your Touch
Feel free to add spices like nutmeg or cinnamon for warmth, or even some chili flakes for a kick. Swap coconut milk for cream to make it dairy-free while maintaining creaminess.
Storing & Reheating
Store leftover soup in airtight containers in the fridge for up to five days. Reheat on low heat on the stovetop for best results, stirring occasionally.
Chef's Helpful Tips
- To enhance flavors, roast garlic alongside butternut squash for added depth
- Don’t skimp on seasoning; salt and pepper elevate the soup’s natural sweetness significantly
- A splash of vinegar brightens the flavors and balances the richness perfectly
Making this roasted butternut squash soup became a family tradition one chilly autumn evening when my friends raved about it during dinner.
FAQ
How can I make roasted butternut squash soup spicier?
Add fresh ginger or cayenne pepper while cooking to boost the heat level.
Can I freeze roasted butternut squash soup?
Yes, let it cool completely before transferring to freezer-safe containers for storage.
What can I serve with roasted butternut squash soup?
Pair with crusty bread or a simple salad for a delightful meal combination.
Delicious Roasted Butternut Squash Soup
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
Description
Warm up with a creamy bowl of Roasted Butternut Squash Soup, perfect for chilly evenings. This comforting dish combines the natural sweetness of butternut squash with aromatic spices, creating a delightful flavor profile that will instantly transport you to cozy autumn days. Easy to prepare and visually stunning, it’s an ideal choice for family dinners or fall gatherings.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While the squash roasts, heat olive oil in a large pot over medium heat. Sauté onions until translucent (5-7 minutes), then stir in minced garlic for another minute.
- Add roasted squash to the pot along with vegetable broth and coconut milk. Simmer gently for about 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender (remove the center cap to let steam escape).
- Taste and adjust seasonings with cinnamon, nutmeg, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 200
- Sugar: 4g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
