Description
This creamy roasted butternut squash soup combines the natural sweetness of roasted squash with warm spices and a hint of heat, finished with a rich swirl of coconut milk or cream. Perfectly smooth and comforting, it’s an ideal fall or winter dish that’s both flavorful and nourishing.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1/2 cup coconut milk (or heavy cream)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Sauté Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until fragrant and softened but not browned.
- Combine and Simmer: Add the roasted butternut squash, vegetable broth, ground cumin, cinnamon, nutmeg, and cayenne pepper to the pot. Stir well to combine all ingredients and bring the mixture to a boil. Reduce the heat and let it simmer gently for 10 minutes to blend flavors.
- Puree the Soup: Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Finish and Serve: Stir in the coconut milk or heavy cream to add richness and creaminess. Adjust seasoning with salt and pepper to your taste. Serve the soup warm, garnished with fresh thyme or parsley for an added herbal note.
Notes
- Roasting the butternut squash intensifies the natural sweetness and adds depth to the soup’s flavor.
- The cayenne pepper is optional but adds a lovely subtle heat; adjust according to your preference.
- You can substitute coconut milk with heavy cream for a richer flavor or keep it dairy-free with coconut milk.
- An immersion blender is handy for puree but a regular blender works perfectly as well.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
