Description
A smooth and velvety butternut squash soup made from roasted butternut squash blended with warm spices, offering a naturally sweet and comforting dish perfect for cooler months.
Ingredients
Squash and Roasting
- 1 butternut squash, peeled and cubed
- 1 tbsp olive oil
Soup Base and Seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup cream or coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Roast Squash: Preheat the oven to 200°C (392°F). Toss the peeled and cubed butternut squash with olive oil, then spread evenly on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
- Sauté Aromatics: While the squash roasts, heat a pot over medium heat and sauté the chopped onion and minced garlic until they are soft and translucent, about 5-7 minutes.
- Simmer Soup: Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a simmer and allow it to cook together for about 5-10 minutes to meld the flavors.
- Blend Until Smooth: Using an immersion blender directly in the pot or transferring the mixture in batches to a blender, puree the soup until it reaches a smooth, velvety consistency.
- Add Cream and Spices: Stir in the cream or coconut milk along with cinnamon and nutmeg. Season with salt and pepper to taste.
- Final Simmer and Serve: Return the soup to a gentle simmer for a few minutes to heat through and allow the flavors to marry. Adjust seasoning if needed, then ladle into bowls and serve warm.
Notes
- Use coconut milk instead of cream for a dairy-free, vegan option.
- Add fresh or ground ginger while simmering for extra warmth and spice.
- Garnish with toasted seeds (like pumpkin or sesame) or fresh herbs such as parsley or thyme for added texture and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
