Roasted butternut squash soup is the ultimate comfort food, wrapping you in a warm hug with its velvety texture and sweet, earthy flavors. festive stuffed peppers Imagine a cozy afternoon, the aroma of roasted squash drifting through your home, whispering promises of hearty goodness.

As you spoon this luscious soup into your bowl, you can almost hear the butternut squash giggling at its own deliciousness. It’s perfect for chilly evenings or when you’re in need of a little culinary therapy. This dish transforms a simple squash into a creamy delight that even your non-soup-loving friends will swoon over.

I still remember the first time I made this soup for my family; they thought I had become a culinary genius overnight!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for smooth, firm squash without bruises; they yield the sweetest flavor when roasted.
• Onion: A medium onion adds depth to the flavor; choose one with dry skin and no soft spots.
• Garlic: Fresh garlic cloves provide an aromatic kick; use whole cloves for a milder taste.
• Vegetable Broth: Opt for low-sodium broth to control salt levels; homemade adds an extra touch of love.
• Coconut Milk: Full-fat coconut milk enhances creaminess; shake the can well before using for even consistency.
• Olive Oil: Use high-quality extra virgin olive oil for drizzling; it brings out the best flavors when roasting.
• Spices (Cinnamon and Nutmeg): These warm spices elevate the sweetness; freshly grated nutmeg makes all the difference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preparation Phase: Start by preheating your oven to 400°F (200°C). While it’s heating, peel and cube the butternut squash into bite-sized pieces. Your kitchen should start smelling like fall already!

Roasting Time: Toss those cubed squash pieces with olive oil, salt, pepper, and a sprinkle of cinnamon on a baking sheet. Roast them in the oven for about 25-30 minutes until they’re fork-tender and caramelized.

Sautéing Aromatics: In a large pot over medium heat, add some olive oil and sauté diced onions until they become translucent and fragrant. Add minced garlic and sauté for another minute until you can smell its delightful aroma.

Combining Ingredients: Pour in your vegetable broth and bring it to a gentle simmer. Once your roasted butternut squash is done, add it to the pot along with coconut milk. Stir well to combine all those beautiful flavors.

Blending Magic: Using an immersion blender (or transferring batches to a regular blender), blend until smooth and creamy. If you prefer a chunkier texture, leave some small pieces intact for added character.

Tasting Time!: Season with salt, pepper, and freshly grated nutmeg to taste; adjust according to your preference. Let it simmer on low heat for another few minutes while those spices mingle together.

Now you’re ready to serve up this delightful roasted butternut squash soup! Garnish with fresh herbs or a swirl of coconut milk if you’re feeling fancy! Enjoy every velvety drop as you savor this comforting bowl of happiness! comforting Italian soup recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash until golden brown; then sauté onions, garlic, and spices before blending. This sequence enhances flavors and ensures a velvety texture. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.

Add Your Touch

Feel free to swap butternut squash with sweet potatoes or add coconut milk for creaminess. A sprinkle of nutmeg can elevate the flavor profile beautifully.

Storing & Reheating

Store your roasted butternut squash soup in an airtight container in the fridge for up to five days. fun Halloween dessert idea Reheat gently on the stove over low heat. colorful Halloween treat.

Sometimes I whip up roasted butternut squash soup when I’m feeling nostalgic for my grandmother’s kitchen—her version always made everyone smile. For more inspiration, check out this Easy Chicken Fajitas recipe.

FAQ

Can I freeze roasted butternut squash soup?

Yes, you can freeze it in portions for up to three months.

What spices work best in this soup?

Nutmeg, cinnamon, and cumin enhance the warmth of the butternut squash perfectly.

How can I make this soup spicier?

Add a pinch of cayenne pepper or fresh ginger for extra heat and flavor.

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Roasted Butternut Squash Soup

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• Author: Mery Mack
• Total Time: 45 minutes
• Yield: Approximately 6 servings 1x

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Description

Roasted butternut squash soup is a comforting bowl of warmth, perfect for chilly evenings or cozy gatherings. With its velvety texture and rich, sweet flavor, this soup transforms simple ingredients into a delightful culinary experience. The aroma of roasted squash fills your home as you prepare this easy, healthy dish that friends and family will adore. Enjoy it as an appetizer or a main course — either way, it’s sure to impress!

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon on a baking sheet. Roast for 25-30 minutes until tender.
3. In a large pot over medium heat, sauté the diced onion in olive oil until translucent. Add minced garlic and sauté for another minute.
4. Pour in vegetable broth and bring to a simmer. Add roasted butternut squash and coconut milk; stir to combine.
5. Blend the mixture until smooth using an immersion blender or regular blender.
6. Season with salt, pepper, and nutmeg to taste; simmer for an additional few minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 215
• Sugar: 5g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg