Description
A velvety smooth roasted butternut squash soup featuring sweet, caramelized squash, aromatic garlic, and warm spices. This comforting soup is perfect for chilly fall and winter days, offering a creamy, nutritious, and satisfying meal that’s easy to prepare.
Ingredients
Main Ingredients
- 1 butternut squash (peeled and cubed, about 3 cups)
- 2 tbsp olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 cups vegetable broth
- 1 cup cream or coconut milk
- ½ tsp cinnamon or nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the butternut squash.
- Prepare Squash: Toss the peeled and cubed butternut squash with olive oil, salt, and pepper to evenly coat all pieces.
- Roast Squash: Spread the squash cubes on a baking sheet in a single layer and roast them in the oven for 25–30 minutes until they are 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 become soft and translucent, releasing their aromas.
- Add Roasted Squash and Broth: Transfer the roasted butternut squash to the pot with the sautéed onion and garlic, then add the vegetable broth.
- Blend Soup: Using an immersion blender, blend the mixture until completely smooth and creamy, ensuring no lumps remain.
- Finish Soup: Stir in the cream or coconut milk and add the optional cinnamon or nutmeg if using. Simmer gently for a few minutes to meld the flavors, but do not boil.
- Serve Warm: Ladle the warm soup into bowls and garnish as desired, serving immediately for the best flavor and texture.
Notes
- Add freshly grated ginger for an extra layer of warmth and spice.
- Garnish with roasted butternut squash seeds or crunchy croutons to add texture and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
