The aroma of roasted butternut squash soup wafts through your kitchen, wrapping you in a warm hug of spices and sweetness. Imagine cozying up with a bowl of this velvety goodness on a chilly evening, the vibrant orange color brightening even the gloomiest of days. crispy artichoke hearts.
This comforting soup takes me back to family gatherings where laughter and warmth filled the air. Each spoonful is like nostalgia served in a bowl, perfect for those moments when you want to create memories alongside delightful flavors. savory mini quiches.
Why You'll Love This Recipe
- This roasted butternut squash soup is incredibly easy to make, perfect for beginners and seasoned cooks alike
- The flavor profile strikes a beautiful balance between sweet and savory, making it irresistible
- Its rich golden hue adds visual appeal to your dining table, while its versatility allows it to shine as an appetizer or main dish
I remember my first attempt at making this soup. Friends gathered around my kitchen island, their faces lighting up with each taste. It became a hit!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Choose firm squashes with a smooth skin for the best flavor; they should feel heavy for their size.
- Onion: A large yellow onion works well here; it adds sweetness as it caramelizes during cooking.
- Garlic: Fresh garlic cloves elevate the flavor; use about 4-5 cloves depending on your love for garlic. For more inspiration, check out this Savory Garlic Cauliflower recipe.
- Vegetable Broth: Opt for low-sodium broth so you can control the saltiness while enhancing the overall taste.
- Coconut Milk: This creamy addition brings richness and a subtle sweetness that complements the squash beautifully.
- Olive Oil: Use extra virgin olive oil for roasting; it enhances flavors and helps achieve that caramelized texture.
- Spices (Cinnamon, Nutmeg, Salt, Pepper): These spices provide warmth and depth; feel free to adjust according to your taste preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Squash: First things first: preheat your oven to 400°F (200°C). While it warms up, cut your butternut squash in half lengthwise, scoop out those pesky seeds, and drizzle some olive oil over the flesh.
Season and Roast: Sprinkle salt, pepper, and a pinch of cinnamon on each half. Place them cut-side down on a baking sheet lined with parchment paper. Roast them for about 30-40 minutes until fork-tender and caramelized—your kitchen will smell heavenly!
Sauté the Aromatics: While waiting on that glorious squash, grab a large pot over medium heat. Add some olive oil and toss in chopped onions. Sauté until translucent—about 5 minutes—and then stir in minced garlic until fragrant.
Add Broth and Coconut Milk: Once your onions are ready, pour in vegetable broth along with coconut milk. Bring this mixture to a gentle simmer—let those flavors mingle happily together while you check on your squash.
Blend It Up!: When your roasted squash is cool enough to handle, scoop out the flesh and add it to the pot. Using an immersion blender (or transferring batches to a regular blender), blend until silky smooth—this step is where magic happens!
Taste and Adjust Seasoning: Finally, taste your soup! Add more salt or spices if necessary. If it’s too thick for your liking, don’t hesitate to add more broth or water until you reach that dreamy consistency.
And there you have it! Your roasted butternut squash soup is complete—serve hot with crusty bread or a sprinkle of fresh herbs on top! Enjoy every delicious spoonful! perfect bread pairing. quick lo mein dish.
You Must Know
- Roasted Butternut Squash Soup is creamy, velvety, and perfect for chilly days
- The natural sweetness of the squash combined with warm spices creates a comforting bowl of goodness that will make your taste buds dance
Perfecting the Cooking Process
Start by roasting the butternut squash until caramelized, then sauté onions and garlic for flavor depth before blending everything together.
Add Your Touch
Feel free to add a splash of coconut milk for extra creaminess or sprinkle some red pepper flakes for a spicy kick.
Storing & Reheating
Store your soup in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave.
Chef's Helpful Tips
- Always use fresh spices; they enhance flavor immensely
- Use a high-speed blender for an incredibly smooth texture
- Adjust seasoning to suit your taste—don’t be shy!
It was during a chilly autumn evening when I first served this soup at a gathering. Everyone raved about its warmth and depth of flavor, making it a new family favorite.
FAQ
Can I freeze roasted butternut squash soup?
Yes, it freezes well in airtight containers for about three months.
What can I use instead of butternut squash?
You can substitute with sweet potatoes or pumpkin for a similar flavor profile. For more inspiration, check out this Moist Pumpkin Bread recipe.
How can I thicken my soup more?
For extra thickness, add cooked potatoes or blend in some white beans.
Roasted Butternut Squash Soup
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
Description
Roasted Butternut Squash Soup is a warm, silky blend of sweet and savory flavors, perfect for chilly evenings. This comforting dish combines the natural sweetness of butternut squash with coconut milk and aromatic spices, creating a bowl of nostalgia that warms both heart and soul. Ideal for family gatherings or cozy nights in, this soup not only looks vibrant but also tastes divine.
Ingredients
- 2 lbs butternut squash (about 1 medium squash)
- 1 large yellow onion, chopped
- 4–5 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and drizzle with olive oil.
- Season with salt, pepper, and cinnamon; place cut-side down on a lined baking sheet. Roast for 30-40 minutes until tender.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Stir in vegetable broth and coconut milk; bring to a simmer.
- Once the squash is cool enough to handle, scoop out the flesh and add it to the pot. Blend until smooth using an immersion blender.
- Adjust seasoning as desired; add more broth or water if too thick.
- Serve hot with crusty bread or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
