The aroma of roasted butternut squash soup fills the air, wrapping you in a warm embrace as if you’ve stumbled into a cozy autumn day. Picture this: creamy, velvety goodness, dancing with hints of sweet and savory flavors that make your taste buds do a little happy jig. savory beef bites perfect fall dessert pairing It’s like a hug in a bowl, perfect for chilly evenings or when you simply need a comforting pick-me-up. savory tartlet option delicious fall-inspired cookies. For more inspiration, check out this garlic butter green beans recipe.
Now, let me take you down memory lane. I remember the first time I whipped up this delightful dish for my family. There were skeptical faces and dramatic sighs at the dinner table. But one spoonful later, silence fell—everyone was too busy savoring the rich flavors to argue over who got the last bowl. It quickly became our go-to recipe for gatherings and lazy Sundays alike.
Why You'll Love This Recipe
- This roasted butternut squash soup is incredibly easy to prepare, making weeknight dinners a breeze
- Its flavor profile offers a delightful blend of sweetness and spice that warms your soul
- The vibrant orange color makes it visually appealing, perfect for impressing guests or brightening up your dinner table
- Versatile enough for various diets, it can be easily adapted to be vegan or gluten-free
When I serve this soup, people often ask for seconds—sometimes thirds! It’s not just about filling plates; it’s about filling hearts with warmth and joy.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Butternut Squash: Look for firm squash without blemishes; they should feel heavy for their size.
- Onion: A medium onion adds sweetness; yellow onions work best in this recipe.
- Garlic: Use fresh cloves for maximum flavor; roasted garlic can add an extra depth.
- Vegetable Broth: Opt for low-sodium broth to control saltiness while enhancing flavors.
- Coconut Milk: This adds creaminess; full-fat gives the richest texture.
- Spices (Cinnamon and Nutmeg): These warm spices create that cozy vibe; don’t skip them!
- Olive Oil: A drizzle helps caramelize the squash beautifully.
- Salt and Pepper: Essential seasoning to bring out the natural flavors of ingredients.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by peeling and cubing the butternut squash into bite-sized pieces—trust me, your knife skills will improve after this! Dice your onion and mince those garlic cloves until fragrant.
Roast the Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast until tender and golden brown—about 25 minutes should do it!
Sauté Onions and Garlic: In a large pot over medium heat, add a splash of olive oil. Sauté diced onions until translucent—around 5 minutes—and then toss in minced garlic. Let those aromatic scents fill your kitchen!
Add Broth and Spices: Pour in vegetable broth until it covers all ingredients comfortably. Stir in cinnamon and nutmeg, allowing those warm spices to mingle with the broth—your kitchen will smell divine!
Blend Until Smooth: Once everything has simmered together nicely (about 10 minutes), carefully transfer it to a blender or use an immersion blender right in the pot. Blend until completely smooth—this is where the magic happens!
Add Coconut Milk & Adjust Seasoning: Return your blended soup to heat and stir in coconut milk for creaminess. Taste-test here: adjust seasoning with more salt or pepper as needed.
Serve garnished with fresh herbs or a swirl of coconut milk for that Instagram-worthy finish! Enjoy every spoonful of your roasted butternut squash soup while basking in its warm embrace.
This recipe celebrates not only delicious food but also memories made around the table—so grab a bowl and dig in!
You Must Know
- Roasted butternut squash soup is a delicious winter warmer, blending sweetness and creaminess
- It’s easy to make and can be enjoyed with crusty bread
- The vibrant orange color adds a cheerful touch to any meal!
Perfecting the Cooking Process
Start by roasting the butternut squash until tender, then sauté onions and garlic before blending everything together for the perfect texture.
Add Your Touch
Feel free to add spices like nutmeg or ginger for an extra kick, or swap out the cream for coconut milk for a vegan option.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stovetop or in the microwave until warm.
Chef's Helpful Tips
- For perfectly smooth soup, use an immersion blender instead of a regular one
- Don’t skip roasting; it enhances the natural sweetness
- Always taste as you go; seasoning can make all the difference!
The first time I made roasted butternut squash soup, my friends declared it “liquid gold,” and I felt like a culinary superstar.
FAQ
How do I choose a ripe butternut squash?
Look for squash with a beige skin, firm texture, and no soft spots for ripeness.
Can I freeze roasted butternut squash soup?
Yes, freeze it in portions for up to three months for quick meals later.
What can I serve with roasted butternut squash soup?
Pair it with crusty bread or a fresh salad to complete your meal.
Roasted Butternut Squash Soup
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
Description
Roasted butternut squash soup is a warm, velvety delight that perfectly captures the essence of fall. With its creamy texture and harmonious blend of sweet and savory flavors, this soup is an ideal comfort food for chilly evenings. Easy to prepare and adaptable for various diets, it’s sure to impress family and friends alike. Serve it alongside crusty bread or a fresh salad for a complete meal that warms both the body and soul.
Ingredients
- 2 cups butternut squash, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (full-fat)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes until tender.
- In a large pot over medium heat, sauté diced onion in olive oil until translucent (about 5 minutes), then add minced garlic and cook until fragrant.
- Pour in vegetable broth covering the ingredients, then stir in cinnamon and nutmeg. Simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Return soup to heat; stir in coconut milk and adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider including ginger or swapping coconut milk for cream if not vegan. Store leftovers in an airtight container for up to five days; reheat on the stovetop.
