Cozy Roasted Butternut Squash Soup Recipe for Chilly Nights

There’s something undeniably magical about Roasted Butternut Squash Soup as it warms your soul with its velvety texture and the sweet, earthy aroma wafting through your kitchen. Imagine a chilly evening where the sun sets early, and you curl up with a bowl of this rich, golden delight. sweet potato casserole pairing Each spoonful is like a hug in a bowl, brimming with cozy flavors that dance on your palate.

As you prepare this soup, the anticipation builds—like waiting for your favorite movie to start. The moment you take that first taste, the creamy sweetness of roasted butternut squash mingles with warm spices, making it feel like a celebration of comfort food. creamy pumpkin soup alternative It’s perfect for family gatherings or just a quiet night in when you want to treat yourself to something special.

I still remember the first time I served this soup at a dinner party; my friends were practically fighting over the last drop.

Essential Ingredients

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

• Butternut Squash: Pick a firm squash with smooth skin; it should feel heavy for its size.
• Onion: A yellow onion works best; its sweetness enhances the soup’s overall flavor.
• Garlic: Fresh garlic cloves add depth; choose plump ones for maximum flavor.
• Vegetable Broth: Use low-sodium broth to control saltiness while letting the flavors shine.
• Olive Oil: Extra virgin olive oil not only helps with roasting but also adds richness.
• Cinnamon: A pinch of cinnamon brings warmth and complexity; don’t skip this essential spice!
• Nutmeg: Freshly grated nutmeg provides an aromatic touch that elevates the soup.
• Sour Cream or Coconut Milk: For creaminess; use sour cream for tang or coconut milk for vegan-friendly options. For more inspiration, check out this chewy caramel coconut cookies recipe.

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

Let’s Make It Together

Prepare yourself for an adventure into soup heaven! Follow these steps as we bring this delicious Roasted Butternut Squash Soup to life.

Prep Your Ingredients: Begin by preheating your oven to 400°F (200°C). While it’s heating up, peel and cube the butternut squash into bite-sized pieces. Chop your onion and mince the garlic so they’re ready to go. For more inspiration, check out this garlic butter green beans recipe recipe.

Roast the Squash: Spread those lovely squash cubes onto a baking sheet lined with parchment paper. Drizzle generously with olive oil and season them with salt, pepper, cinnamon, and nutmeg. Roast for about 25-30 minutes until they’re tender and caramelized.

Sauté Onions and Garlic: In a large pot, heat some olive oil over medium heat. Add the chopped onions and sauté until they turn translucent and fragrant—about 5 minutes. Toss in minced garlic and cook for an additional minute until it becomes aromatic.

Add Broth and Squash: Once your onions are ready, pour in vegetable broth along with those beautifully roasted squash cubes. Bring everything to a gentle simmer on low heat.

Blend Until Smooth: After about 10 minutes of simmering, use an immersion blender or carefully transfer everything into a blender. Blend until silky smooth—feel free to add more broth if you prefer a thinner consistency.

Add Creaminess: Stir in sour cream or coconut milk until fully combined. Taste your soup; adjust seasoning if necessary! You may want an extra pinch of salt or pepper depending on your preference.

Now that you’ve created this delectable Roasted Butternut Squash Soup, it’s time to serve it up hot! Consider garnishing with toasted pumpkin seeds or fresh herbs for added flair before diving in! roasted Brussels sprouts side.

Enjoy every comforting spoonful as you embrace cozy vibes; perhaps light some candles or play soft music because let’s be real—soup deserves ambiance!

Perfecting the Cooking Process

Start by roasting the butternut squash until tender and caramelized. Then, sauté onions and garlic for depth while blending everything together for a silky finish.

Add Your Touch

Feel free to swap butternut squash with pumpkin or add apple for sweetness. A dash of chili flakes can kick up the heat if you’re feeling adventurous!

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stovetop or microwave for best results.

Cooking this soup reminds me of a cozy autumn night when my friends gathered to enjoy dinner. Their delighted faces after the first spoonful made all the effort worthwhile.

FAQ

Can I freeze roasted butternut squash soup?

Yes, this soup freezes well; just make sure it’s in airtight containers.

What can I serve with butternut squash soup?

Serve it with crusty bread, grilled cheese, or a fresh salad for a complete meal.

How do I make it vegan?

Simply use vegetable broth instead of chicken broth and enjoy!

Print

Roasted Butternut Squash Soup

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

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Description

Roasted Butternut Squash Soup is a heartwarming dish, perfect for chilly evenings. This creamy soup combines the sweet, nutty flavors of roasted butternut squash with warm spices like cinnamon and nutmeg. Ideal for cozy dinners or festive gatherings, each spoonful envelops you in comfort. Quick to prepare and easy to customize, this soup is sure to become a go-to recipe in your kitchen.

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Ingredients

Scale 1x2x3x

• 2 lbs butternut squash, peeled and cubed
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 tbsp extra virgin olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup sour cream or coconut milk

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Instructions

1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash, chop the onion, and mince the garlic.
2. Spread butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg. Roast for 25–30 minutes until tender.
3. In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic; cook for another minute.
4. Pour in vegetable broth and add roasted squash. Simmer for 10 minutes.
5. Blend the mixture until smooth using an immersion blender or regular blender (add more broth for desired consistency).
6. Stir in sour cream or coconut milk; season to taste before serving.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 6g
• Sodium: 360mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 10mg

Keywords: For added sweetness, consider incorporating diced apples or swapping butternut squash for pumpkin. To spice things up, add chili flakes for warmth. Garnish with toasted pumpkin seeds or fresh herbs for an elegant touch.