There’s something magical about the aroma of Roasted Butternut Squash Soup wafting through your kitchen, creating a cozy atmosphere that invites everyone to gather around. The golden hue glistens like autumn leaves, and the rich, velvety texture promises to wrap you in warmth with every spoonful. Cozy pumpkin roll bars Creamy pumpkin hummus recipe Just imagine dipping into this creamy concoction, tasting the sweetness of butternut squash mingling with warm spices and a hint of garlic. Pumpkin spice pancakes Creamy potato soup recipe It is a hug in a bowl.
Growing up, soup was always a staple in our home. I remember my grandmother stirring a big pot on chilly evenings; the smell would lure us from our rooms like moths to a flame. This Roasted Butternut Squash Soup became my go-to dish whenever I wanted to recreate those cherished memories. It’s perfect for lazy Sunday dinners or as a starter for holiday feasts, making it an ideal comfort food for any occasion. For more inspiration, check out this hearty goulash soup recipe.
Why You'll Love This Recipe
- This easy Roasted Butternut Squash Soup is packed with flavor and comfort
- You can whip it up with minimal effort using just one pot
- The vibrant colors and smooth texture make it visually appealing for any gathering
- Plus, it’s versatile enough to pair with crusty bread or a fresh salad
I once made this soup for a dinner party, and my friends insisted I was hiding some culinary secret. Their faces lit up after the first taste, making me feel like a kitchen magician!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm, heavy squash with a smooth skin; fresh is best for maximum sweetness.
- Onion: A large yellow onion adds depth and sweetness when caramelized.
- Garlic: Fresh garlic cloves elevate the flavor profile; don’t skimp on this aromatic!
- Vegetable Broth: Use low-sodium broth to control saltiness while maintaining rich flavor.
- Olive Oil: A drizzle helps caramelize the squash beautifully while adding healthy fats.
- Salt and Pepper: Essential for enhancing all the flavors; season to your liking.
- Cinnamon (optional): A pinch adds warmth and complements the natural sweetness of the squash.
- Coconut Milk (optional): For creaminess, replace part of the broth with coconut milk if desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Set your oven to 400°F (200°C). While waiting for it to heat up, grab your baking sheet and line it with parchment paper.
Prepare the Squash: Carefully slice your butternut squash in half lengthwise. Scoop out those seeds (save them for roasting later if you’re adventurous!) and brush each half with olive oil.
Add Aromatics: Toss your onion and garlic cloves onto the baking sheet alongside the squash halves. Drizzle everything generously with olive oil and sprinkle salt and pepper on top.
Roast Until Tender: Slide the baking sheet into your preheated oven and roast for about 30-40 minutes until everything is tender and caramelized. The smell will be heavenly!
Blend Until Smooth: Once roasted, let everything cool slightly before transferring it to a blender or using an immersion blender directly in your pot. Add vegetable broth gradually until you reach your desired consistency.
Season to Taste: Taste your soup! Adjust seasoning as needed; add cinnamon or coconut milk if you want that extra layer of flavor.
Enjoy this delightful Roasted Butternut Squash Soup as part of cozy dinners or festive celebrations! Each spoonful will remind you why comfort food truly warms both body and soul.
You Must Know
- Roasted butternut squash soup is not just a cozy dish; it’s a hug in a bowl
- Its warm flavors and creamy texture make it ideal for chilly nights or any day you need comfort
- Plus, the vibrant color is like autumn on your table!
Perfecting the Cooking Process
Start by roasting the butternut squash until tender, then sauté onions and garlic before blending everything together for a creamy finish. This sequence ensures the flavors blend beautifully.
Add Your Touch
Feel free to swap in sweet potatoes or add coconut milk for a tropical twist. Spices like nutmeg or cayenne can also elevate the flavor profile!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove to maintain its luscious texture.
Chef's Helpful Tips
- To achieve silky smooth soup, blend thoroughly with an immersion blender
- Always taste before serving and adjust seasonings as needed
- Roasting enhances sweetness, so don’t skip that step!
Sharing my first experience making roasted butternut squash soup is still fresh in my mind—I was convinced I’d invented something revolutionary, only to discover it was already popular!
FAQ
Can I use frozen butternut squash for this soup?
Absolutely! Just thaw it before roasting for even cooking.
How can I make this soup spicier?
Add a pinch of cayenne pepper or some fresh ginger during cooking for heat.
Is it possible to make this vegan?
Yes! Simply use vegetable broth and coconut milk instead of cream for richness.
Roasted Butternut Squash Soup
- Total Time: 55 minutes
- Yield: About 6 servings 1x
Description
Experience the warm embrace of homemade Roasted Butternut Squash Soup, with its rich, velvety texture and aromatic blend of spices. This delightful dish captures the essence of autumn in every spoonful, making it perfect for cozy dinners or festive gatherings. Easy to prepare and incredibly comforting, this soup is sure to become a family favorite.
Ingredients
- 2 cups butternut squash, peeled and cubed (about 1 medium squash)
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon cinnamon (optional)
- 1 cup coconut milk (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash, onion, and garlic with olive oil on the baking sheet. Season with salt and pepper.
- Roast in the oven for 30-40 minutes until tender and caramelized.
- Allow to cool slightly, then transfer to a blender along with vegetable broth. Blend until smooth.
- Taste and adjust seasoning; add cinnamon or coconut milk as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
