Introduction to Roasted Butternut Squash Soup

As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of roasted butternut squash soup to wrap you in comfort. I remember the first time I made this soup; it was a chilly evening, and the aroma filled my kitchen, making my family gather around the table. This recipe is perfect for busy days when you need something quick yet impressive. With just a few simple ingredients, you can create a creamy, delicious soup that will have everyone asking for seconds. Trust me, this is a dish you’ll crave all season long!

Roasted butternut squash soup you’ll crave this season!

Author: Chef Shana
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegan

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Description

A delicious and creamy roasted butternut squash soup that is perfect for the fall season.

Ingredients

1 medium butternut squash, peeled and cubed
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup coconut milk (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the squash in the oven for about 25-30 minutes, or until tender and caramelized.
In a large pot, heat some olive oil over medium heat and sauté the onion until translucent.
Add the garlic and cook for another minute.
Stir in the roasted butternut squash, vegetable broth, cumin, and nutmeg.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
If desired, stir in coconut milk for creaminess.
Season with additional salt and pepper to taste before serving.

Notes

For a spicier version, add a pinch of cayenne pepper.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Garnish with pumpkin seeds or a drizzle of olive oil before serving.

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

Why You’ll Love This Roasted Butternut Squash Soup

This roasted butternut squash soup is a game-changer for busy moms and professionals alike. It’s not just easy to make; it’s also incredibly satisfying. In under an hour, you can whip up a creamy, flavorful dish that warms the soul. Plus, it’s vegan-friendly, making it a hit for everyone at the table. The rich, sweet taste of roasted squash combined with aromatic spices will have you dreaming of fall all year round!

Ingredients for Roasted Butternut Squash Soup

Gathering the right ingredients is the first step to creating a delightful roasted butternut squash soup. Here’s what you’ll need:

Butternut Squash: The star of the show! Its natural sweetness and creamy texture make it perfect for soup.
Olive Oil: This adds richness and helps the squash caramelize beautifully during roasting.
Onion: A must for flavor! It brings a savory depth that balances the sweetness of the squash.
Garlic: Just a couple of cloves will infuse the soup with a warm, aromatic essence.
Vegetable Broth: This is the base of your soup, adding moisture and enhancing the overall flavor.
Ground Cumin: A pinch of this spice adds a warm, earthy note that complements the squash perfectly.
Ground Nutmeg: Just a hint of nutmeg brings a cozy, fall-like aroma to the dish.
Salt and Pepper: Essential for seasoning! Adjust to your taste for the perfect balance.
Coconut Milk (optional): For those who love creaminess, this adds a luscious texture and a hint of tropical flavor.

Feel free to get creative! You can swap the vegetable broth for chicken broth if you prefer. And if you’re looking for a little heat, a pinch of cayenne pepper can spice things up. For exact measurements, check the bottom of the article where you can find everything available for printing.

How to Make Roasted Butternut Squash Soup

Step 1: Preheat the Oven

Preheating the oven is crucial for achieving that perfect caramelization. When you roast butternut squash, the heat needs to be consistent from the start. This ensures the squash cooks evenly, enhancing its natural sweetness and flavor. Set your oven to 400°F (200°C) and let it warm up while you prepare the squash.

Step 2: Prepare the Butternut Squash

Start by peeling the butternut squash with a vegetable peeler. Then, cut it in half and scoop out the seeds. Next, cube the squash into bite-sized pieces. This helps it roast evenly. Don’t forget to season the cubes with olive oil, salt, and pepper. This simple step elevates the flavor and ensures a delicious outcome!

Step 3: Roast the Squash

Spread the seasoned squash cubes on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes. You’ll know they’re done when they’re tender and have a lovely golden-brown color. This roasting process brings out the natural sweetness, making your roasted butternut squash soup irresistible!

Step 4: Sauté the Aromatics

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. This step is essential for building flavor. Then, toss in the minced garlic and cook for another minute. The aroma will be heavenly and set the stage for your soup!

Step 5: Combine Ingredients

Once the squash is roasted, add it to the pot along with the vegetable broth. Stir in the ground cumin and nutmeg. These spices add warmth and depth to your soup. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.

Step 6: Blend the Soup

Now comes the fun part! Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, carefully transfer the soup to a traditional blender in batches. Just be cautious with the hot liquid! Blending creates that velvety texture that makes roasted butternut squash soup so comforting.

Step 7: Final Touches

If you want an extra creamy finish, stir in the coconut milk at this stage. It adds a delightful richness. Taste your soup and adjust the seasoning with more salt and pepper if needed. This final touch ensures your soup is just right before serving!

Tips for Success

Always taste as you go! Adjust seasoning to your preference for the best flavor.
For a smoother texture, blend the soup longer until it’s completely silky.
Use fresh spices for a more vibrant taste; they make a world of difference.
Don’t rush the roasting; it enhances the sweetness of the squash.
Store leftovers in an airtight container for up to three days for easy meals!

Equipment Needed

Baking Sheet: A standard sheet works well, but a rimmed one prevents spills.
Large Pot: Any heavy-bottomed pot will do; it helps with even cooking.
Immersion Blender: This is ideal for easy blending, but a regular blender works too.
Vegetable Peeler: Essential for peeling the squash; a sharp knife can substitute.

Variations of Roasted Butternut Squash Soup

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a warm, spicy twist.
Herb Infusion: Stir in fresh herbs like thyme or sage for an aromatic flavor boost.
Apple Addition: Toss in a chopped apple before blending for a hint of sweetness and depth.
Nutty Flavor: Top with toasted pumpkin seeds or walnuts for added crunch and nutrition.
Creamy Variations: Substitute coconut milk with cashew cream for a nutty, creamy texture.
Protein Boost: Add cooked lentils or chickpeas for a heartier, protein-packed soup.

Serving Suggestions for Roasted Butternut Squash Soup

Crusty Bread: Serve with a warm, crusty baguette or sourdough for dipping.
Salad Pairing: A light arugula salad with lemon vinaigrette complements the soup beautifully.
Wine Selection: A glass of Chardonnay or Pinot Grigio enhances the flavors.
Garnish: Drizzle with olive oil or sprinkle with pumpkin seeds for a lovely presentation.

FAQs about Roasted Butternut Squash Soup

Can I make roasted butternut squash soup ahead of time?

Absolutely! This soup can be made ahead and stored in the refrigerator for up to three days. Just reheat it gently on the stove before serving. It’s a great option for meal prep!

Can I freeze roasted butternut squash soup?

Yes, you can freeze this soup! Allow it to cool completely, then transfer it to an airtight container. It will keep well in the freezer for up to three months. Just thaw and reheat when you’re ready to enjoy it again.

What can I serve with roasted butternut squash soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or even a light sandwich. The creamy texture complements crunchy sides beautifully!

Is roasted butternut squash soup healthy?

Yes! This soup is packed with nutrients from the butternut squash and is low in calories. It’s vegan and can be made gluten-free, making it a healthy choice for everyone.

Can I add other vegetables to the soup?

Definitely! Feel free to add other roasted vegetables like carrots or sweet potatoes for extra flavor and nutrition. Just remember to adjust the seasoning accordingly!

Final Thoughts

Making roasted butternut squash soup is more than just cooking; it’s about creating a warm, inviting experience for your loved ones. The rich flavors and creamy texture bring comfort on chilly days, reminding us of cozy family gatherings. I love how this recipe transforms simple ingredients into something extraordinary. Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to impress. So, grab your butternut squash and let the aroma fill your kitchen. You’ll find that this soup not only nourishes the body but also warms the heart!