Irresistible Classic Roasted Butternut Squash Soup Recipe

The aroma of Classic Roasted Butternut Squash Soup wafts through the air, inviting you into a cozy, warm embrace. Imagine a bowl of creamy goodness, rich with flavors and garnished with a sprinkle of nutmeg that dances on your palate like a joyful tango. Indulge in sugar cookie cheesecake Sweet brown butter shortbread cookies.

This soup isn’t just food; it’s an experience. I remember the first time I made this delectable dish on a chilly autumn evening, my family gathered around the table, their faces lighting up with delight as they took their first spoonful. It was pure magic, and trust me, every spoonful promises to be as enchanting as the first.

I still chuckle at how my younger brother insisted it was “pumpkin soup,” refusing to believe that squash could be anything but orange and round. Ah, memories. For more inspiration, check out this Orange Custard Squares recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: Delicious cheese ball for gatherings.

• Butternut Squash: Choose a firm squash with smooth skin for the best flavor and texture.
• Onion: A large yellow onion works wonders; it adds sweetness when roasted.
• Garlic: Fresh garlic cloves are essential; they elevate the soup’s aroma beautifully.
• Vegetable Broth: Opt for low-sodium broth to control the saltiness while keeping flavors rich.
• Coconut Milk: Use full-fat coconut milk for creaminess; it adds a subtle sweetness too.
• Olive Oil: A good quality olive oil helps caramelize your veggies perfectly.
• Salt & Pepper: Essential for seasoning; adjust according to your taste buds’ desire.
• Nutmeg & Cinnamon: Just a pinch of these spices adds warmth and depth to the flavor profile.

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

Let’s Make it Together

• Start by preheating your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces while contemplating why anyone would willingly choose a life without butter.
• In a large bowl, toss the cubed squash with chopped onions and minced garlic. Drizzle olive oil over everything until all pieces glisten like freshly polished jewels.
• Spread your veggie mixture evenly on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes until everything turns golden brown and fragrant—don’t forget to inhale deeply!
• Once your veggies are roasted to perfection, transfer them into a pot. Pour in vegetable broth and bring everything to a gentle simmer over medium heat before blending until smooth and creamy.
• Stir in coconut milk along with salt, pepper, nutmeg, and cinnamon. Allow it all to mingle on low heat for about five minutes while you casually dance around your kitchen—no one’s watching!
• Serve hot in bowls garnished with extra coconut milk or toasted pumpkin seeds if you’re feeling fancy. Enjoy every spoonful as if you’ve just discovered hidden treasure.

This Classic Roasted Butternut Squash Soup is more than just a meal; it’s comfort in a bowl that wraps around you like your favorite blanket on a cold day!

Perfecting the Cooking Process

Start by roasting the butternut squash until caramelized, then sauté onions and garlic to build flavor. Combine everything with broth and blend until smooth for a velvety finish. For more inspiration, check out this Garlic Butter Green Beans recipe.

Add Your Touch

Feel free to swap butternut squash with pumpkin or add spices like nutmeg or cayenne for an extra kick. A sprinkle of toasted pumpkin seeds on top adds crunch and flair!

Storing & Reheating

Store the soup in airtight containers in the fridge for up to five days. Reheat gently on the stovetop or microwave, stirring occasionally to maintain its creamy consistency.

Classic Roasted Butternut Squash Soup has become my go-to dish for cozy gatherings, warming hearts and stomachs alike while eliciting compliments from friends who beg for seconds.

FAQ

How can I make Classic Roasted Butternut Squash Soup vegan?

You can easily substitute vegetable broth and coconut milk instead of chicken broth and cream.

Can I freeze Classic Roasted Butternut Squash Soup?

Yes, freeze it in portions for quick meals later. Just thaw overnight before reheating.

What can I serve with Classic Roasted Butternut Squash Soup?

This soup pairs wonderfully with crusty bread or a fresh side salad for a complete meal. Pair with blue cheese stuffed pears.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Classic Roasted Butternut Squash Soup

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• Author: Mia Hanry
• Total Time: 45 minutes
• Yield: Approximately 6 servings 1x

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Description

Indulge in the warm, comforting flavors of Classic Roasted Butternut Squash Soup. This creamy, velvety soup is a delightful blend of roasted butternut squash, aromatic garlic, and spices like nutmeg and cinnamon. Perfect for chilly evenings, it promises to wrap you in a cozy embrace with every spoonful. Easy to prepare and visually stunning, this soup will impress family and friends alike!

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Ingredients

Scale 1x2x3x

• 2 lbs butternut squash, peeled and cubed
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with chopped onions and minced garlic in a large bowl. Drizzle with olive oil, then spread on a baking sheet.
3. Roast for 25-30 minutes until golden brown and fragrant.
4. Transfer roasted veggies to a pot, add vegetable broth, and bring to a simmer.
5. Blend until smooth and creamy.
6. Stir in coconut milk, salt, pepper, nutmeg, and cinnamon; heat for an additional five minutes.
7. Serve hot garnished with coconut milk or toasted pumpkin seeds.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting/Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 5g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg