Description
This Roasted Butternut Squash Soup is a creamy, comforting fall favorite featuring caramelized roasted squash blended into a velvety smooth base with warm spices. Perfectly balanced with cinnamon and nutmeg, and enriched with creamy coconut milk or heavy cream, this soup is an ideal seasonal starter or light meal with optional garnishes for added texture and flavor.
Ingredients
Scale
Vegetables
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
- 1 large yellow onion (chopped)
- 2 cloves garlic (minced)
Oils & Dairy
- 2 tablespoons olive oil
- 1/2 cup canned coconut milk or heavy cream
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Broth
- 4 cups vegetable broth
Optional Garnishes
- Roasted pumpkin seeds
- Fresh thyme
- A swirl of cream
Instructions
- Roast the Squash: Preheat your oven to 400°F. Spread the cubed butternut squash evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30 to 35 minutes until the squash is tender and slightly caramelized, which enhances its natural sweetness and adds depth of flavor.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 to 7 minutes until soft and translucent. Stir in the minced garlic, ground cinnamon, and nutmeg, cooking for an additional minute to release their aromas.
- Combine and Simmer: Add the roasted butternut squash and vegetable broth to the pot with the aromatics. Bring the mixture to a gentle simmer and let it cook for 10 minutes to meld all the flavors together effectively.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until velvety.
- Finish and Season: Stir in the coconut milk or heavy cream to add richness and creaminess. Taste the soup and adjust the seasoning with more salt or pepper if needed. Serve the soup hot, garnished with roasted pumpkin seeds, fresh thyme, or a swirl of cream for an elegant presentation.
Notes
- For deeper flavor, add a pinch of smoked paprika or drizzle with maple syrup before roasting the squash.
- This soup freezes well for up to 3 months, making it ideal for meal prep or leftovers.
- To add a spicy kick, include a pinch of cayenne pepper or a dash of your favorite hot sauce when blending.
