Classic Roasted Butternut Squash Soup Recipe Delight

There’s nothing quite like the aroma of roasting butternut squash wafting through your kitchen, is there? The sweetness mingles with a hint of earthiness, creating a culinary hug that warms you from the inside out. elegant blue cheese stuffed pears Classic roasted butternut squash soup is not just soup; it’s a bowl of pure comfort, perfect for chilly evenings or when you’re feeling under the weather.

Picture this: it’s fall, the leaves are crunching underfoot, and you’re snuggled up on the couch with a cozy blanket. This soup is like that friend who always knows how to cheer you up. festive pineapple Christmas balls With its rich flavors and creamy texture, it transforms any mundane day into something special. Trust me; your taste buds will dance with joy!

I remember the first time I made this classic roasted butternut squash soup; my friends were so impressed that they thought I had taken a culinary class. brown butter maple shortbread cookies Spoiler alert: I totally winged it!

Essential Ingredients

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

• Butternut Squash: Choose a firm squash with smooth skin; it should feel heavy for its size.
• Olive Oil: Use extra virgin olive oil for richer flavor and better health benefits.
• Onion: A sweet onion adds depth; yellow onions work well if sweet ones are unavailable.
• Garlic: Fresh garlic cloves bring an aromatic punch and enhance the overall taste of the soup.
• Vegetable Broth: Opt for low-sodium broth to control saltiness while keeping flavors vibrant.
• Cinnamon: Just a pinch adds warmth and complements the squash beautifully.
• Nuts (optional): Toasted pumpkin seeds or walnuts provide crunch and can be used as garnish.

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

Let’s Make it together

Preheat your oven to 400°F (200°C). While it’s heating up, grab your trusty baking sheet and line it with parchment paper—this will make cleanup a breeze.

Chop That Squash!: Carefully cut your butternut squash in half lengthwise. Scoop out those seeds like you’re digging for treasure. Cut each half into cubes about one inch thick.

Toss It Up!: In a large bowl, drizzle olive oil over your cubed squash. Season it with salt, pepper, and cinnamon—don’t be shy! Toss until everything is coated evenly.

Roast Away!: Spread the seasoned cubes on your baking sheet in an even layer. Roast in the preheated oven for about 25-30 minutes until tender and caramelized—your kitchen will smell heavenly! For more inspiration, check out this chewy caramel coconut cookies recipe.

Sauté Time!: While waiting, chop your onion and garlic. In a large pot over medium heat, add some olive oil and sauté them until they turn golden brown and fragrant—around 5-7 minutes works wonders.

Add the Broth!: Once your squash is perfectly roasted, add it to the pot with sautéed onions and garlic. Pour in vegetable broth until everything is submerged—about 4 cups should do.

Blend It Up!: Bring everything to a gentle boil before reducing heat to simmer. After about 10 minutes of simmering bliss, use an immersion blender or transfer to a regular blender to puree until smooth.

Now you’ve got yourself a bowl of classic roasted butternut squash soup that’s ready to warm hearts and fill tummies! You can serve it immediately or let it cool for meal prep later.

Enjoy garnishing your masterpiece with toasted nuts or drizzling some extra olive oil on top for that restaurant-worthy finish!

Perfecting the Cooking Process

Start by roasting the butternut squash for a rich, caramelized flavor before blending it with sautéed onions and garlic. This sequence layers flavors beautifully. For more inspiration, check out this garlic butter green beans recipe.

Add Your Touch

Customize your soup with spices like nutmeg or cayenne for heat or add coconut milk for creaminess. Get creative with toppings like crispy bacon or pumpkin seeds.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat for best results.

Sharing this recipe reminds me of my first attempt when my kitchen resembled a squash battlefield. Friends gathered around, and despite the chaos, we all savored every spoonful—laughter included!

FAQ

What can I substitute for butternut squash?

Sweet potatoes or pumpkin can work as excellent alternatives in this recipe.

Can I make this soup vegan?

Absolutely! Use vegetable broth and coconut milk to keep it entirely plant-based.

How do I thicken my soup if it’s too thin?

Add a bit of cornstarch mixed with water or blend in additional roasted squash to thicken it up.

Print

Classic Roasted Butternut Squash Soup

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• Author: Ava Mack
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Indulge in the comforting warmth of classic roasted butternut squash soup, a delightful blend of sweet and earthy flavors that transform your kitchen into a cozy haven. This easy-to-make recipe features roasted butternut squash, aromatic garlic, and onion, simmered to creamy perfection. Perfect for chilly evenings or when you need a pick-me-up, this soup is sure to impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 2 lbs butternut squash, peeled and cubed
• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash cubes with olive oil, cinnamon, salt, and pepper in a large bowl until evenly coated.
3. Spread the seasoned squash on the baking sheet in a single layer and roast for 25-30 minutes or until tender and caramelized.
4. In a large pot over medium heat, sauté onions in olive oil until golden brown (about 5-7 minutes). Add garlic and cook for an additional minute.
5. Stir in the roasted squash and vegetable broth; bring to a gentle boil before reducing heat to simmer for 10 minutes.
6. Use an immersion blender or transfer the mixture to a regular blender to puree until smooth.
7. Serve warm, garnished with toasted pumpkin seeds if desired.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 4g
• Sodium: 360mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Feel free to customize with spices like nutmeg or cayenne for added depth. For creaminess, consider adding coconut milk before blending. Store leftovers in an airtight container for up to five days; reheat gently on the stove.