Irresistible Roasted Butternut Squash Soup Recipe

There’s a certain magic that happens when you roast butternut squash. The moment that sweet, nutty aroma wafts through your kitchen, you know something delicious is about to happen. classic butternut squash soup Roasted Butternut Squash Soup is like a warm hug on a chilly day; it envelops you in its creamy goodness and brings a smile to your face with every spoonful. Thanksgiving turkey recipes creamy pumpkin soup.

Picture this: a cozy evening, the leaves are crunching underfoot, and you’ve just settled down with a bowl of this velvety soup. It’s the kind of dish that transports you back to family gatherings where laughter echoed around the table, and everyone was too busy savoring their meal to notice how quickly it disappeared.

I remember the first time I made this soup; my friends couldn’t stop raving about it. They insisted I should open a restaurant right then and there.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squash without blemishes for the best flavor and texture.
• Onion: A yellow onion adds sweetness when roasted; feel free to use shallots for a more delicate flavor.
• Garlic: Fresh garlic cloves are essential—roasting them mellows their pungency beautifully.
• Vegetable Broth: Opt for low-sodium broth to maintain control over the overall saltiness of your soup.
• Coconut Milk: Use full-fat coconut milk for creaminess; it adds a lovely tropical twist.
• Spices (Cinnamon and Nutmeg): These warm spices elevate the flavor profile; adjust according to your taste preference.
• Olive Oil: A drizzle of good-quality olive oil helps caramelize and enhance the flavors of your vegetables.

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

Let’s Make it Together

Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the squash until it’s tender and sweet.

Prepare the Butternut Squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, and place cut-side down on a baking sheet.

Roast Until Tender: Roast the squash in the preheated oven for about 30-40 minutes or until fork-tender. Let the smell of roasted squash fill your home—it’s simply divine.

Sauté Onion and Garlic: In a large pot over medium heat, add olive oil. Sauté onions until translucent and fragrant, then add minced garlic. Enjoy that aromatic blend!

Add Broth and Coconut Milk: Pour in vegetable broth and coconut milk once onions are soft. Stir well while dreaming about how creamy this soup will be.

Add Roasted Squash: Scoop out roasted squash flesh into the pot. Blend everything together using an immersion blender until smooth or transfer to a blender if needed.

Seasoning Time: Taste your soup! Add cinnamon, nutmeg, salt, or pepper as needed. Each addition enhances those amazing flavors.

Now grab your favorite bowl and get ready for some serious comfort food! Roasted Butternut Squash Soup doesn’t just satisfy hunger; it’s an experience meant to be enjoyed with love and laughter. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.

Enjoy sharing this heartwarming dish with family or friends—after all, nothing brings people together quite like good food!

Perfecting the Cooking Process

Start by roasting the butternut squash until it’s caramelized; then blend it with sautéed onions and garlic for maximum flavor. For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

Add Your Touch

Consider adding spices like nutmeg or ginger for warmth, or swirl in coconut milk for an exotic twist.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove.

Memories of my first time making roasted butternut squash soup still make me smile; my friends declared it “liquid gold” after just one spoonful.

FAQ

What can I substitute for butternut squash?

Use pumpkin or sweet potato as excellent alternatives in this recipe. sweet potato casserole.

Can I make this soup vegan?

Absolutely! Just use vegetable broth instead of chicken broth for a vegan version.

How do I thicken my soup?

Blend more thoroughly or add cooked potatoes to reach your desired consistency.

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

📖 Recipe Card

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Roasted Butternut Squash Soup

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• Author: Mia Hanry
• Total Time: 55 minutes
• Yield: Serves about 4

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Description

Warm your soul with this creamy Roasted Butternut Squash Soup, perfect for chilly evenings. The rich flavors of roasted squash, garlic, and spices create a delightful comfort dish that’s easy to prepare. With its vibrant orange hue and velvety texture, this soup is not just a meal; it’s an experience to share with family and friends.

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Ingredients

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• 1 medium butternut squash (about 2 lbs), halved and seeds removed
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash halves cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30-40 minutes until tender.
3. In a large pot over medium heat, add olive oil and sauté the onions until translucent. Add minced garlic and cook for another minute.
4. Pour in vegetable broth and coconut milk; stir well.
5. Scoop out the roasted squash flesh and add it to the pot. Blend until smooth using an immersion blender.
6. Season with cinnamon, nutmeg, salt, and pepper to taste.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 3g
• Sodium: 360mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg