Magical Roasted Butternut Squash Soup Recipe Delight

There’s something magical about a warm bowl of roasted butternut squash soup. Picture this: the creamy texture, the sweet, nutty flavor dancing on your tongue, and the comforting aroma wrapping around you like your favorite blanket. sourdough wild mushroom stuffing It’s like a hug in a bowl that says, “Hey there, you deserve this!” Ideal for chilly evenings or when you’re feeling under the weather, this soup is both nourishing and delicious.

Now, let me take you back to the first time I made roasted butternut squash soup. My kitchen turned into a fragrant wonderland, and my friends couldn’t believe I had whipped up something so fancy. They were practically throwing praises at me while I was busy trying not to trip over my own feet! This recipe has become my go-to for cozy dinners and surprise guests alike; it always impresses without much fuss. fall harvest salad recipe.

I still remember when my family gathered around the table for dinner and their eyes widened in delight upon seeing this colorful soup.

Essential Ingredients

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

• Butternut Squash: Choose firm squashes with a smooth skin for the best flavor; they should feel heavy for their size.
• Onion: A medium onion will add sweetness; yellow onions work beautifully in this recipe.
• Garlic: Fresh garlic cloves will provide depth; avoid pre-minced ones for better flavor.
• Vegetable Broth: Low-sodium broth helps you control saltiness while enhancing flavors; homemade is fantastic if you have it.
• Coconut Milk: Adds creaminess and richness; opt for full-fat for an extra indulgent experience.
• Spices (Cinnamon & Nutmeg): These warm spices elevate the dish, giving it a cozy finish that’s irresistible.
• Olive Oil: Use high-quality olive oil for roasting; it adds flavor and aids in caramelization.
• Salt & Pepper: Essential seasonings to balance the flavors; adjust according to taste preferences.

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

Let’s Make it Together

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup later.
• Chop your butternut squash into cubes about one inch thick. Cut carefully—this vegetable can be a bit tricky! Spread them evenly on the baking sheet and drizzle with olive oil.
• Sprinkle salt and pepper over the squash cubes, then toss them until they’re well coated. Roast in the oven for about 25-30 minutes until tender and caramelized—trust me, your house will smell divine!
• While waiting for the squash, chop your onion and garlic. In a large pot over medium heat, add a splash of olive oil. Sauté onions until they become translucent and fragrant—about 5-7 minutes will do.
• Once your squash is done roasting, add it to the pot along with sautéed onions and garlic. Pour in vegetable broth until it covers everything nicely. Bring to a simmer—it’s time to bring those flavors together! For more inspiration, check out this garlic butter green beans recipe.
• Stir in coconut milk along with cinnamon and nutmeg as soon as it’s bubbling gently. Let everything cook together for another 10 minutes so all those tasty notes mingle beautifully.
• Remove from heat and blend using an immersion blender or transfer to a conventional blender in batches (be careful!). Blend until silky smooth—this is where magic happens!
• Taste your soup and adjust seasoning as needed before serving hot! If you’re feeling fancy, garnish with pumpkin seeds or drizzle more coconut milk atop each bowl.

Now you’re ready to enjoy your delightful roasted butternut squash soup! Serve with crusty bread or croutons on the side, making sure no one goes home hungry (or unsatisfied). savory lentil roast meatloaf.

Perfecting the Cooking Process

Start by roasting your butternut squash until it caramelizes, then blend it with sautéed onions and garlic for depth.

Add Your Touch

Feel free to add a splash of coconut milk for creaminess or a pinch of nutmeg for warmth.

Storing & Reheating

Store any leftover soup in an airtight container in the fridge. Reheat gently on the stove for best results.

Cooking this roasted butternut squash soup reminds me of cozy evenings spent with friends, sharing stories and laughter over steaming bowls. cozy potato soup recipe.

FAQ

What can I serve with roasted butternut squash soup?

For more inspiration, check out this orange custard squares recipe.

Pair it with crusty bread or a fresh salad for a complete meal.

Can I freeze roasted butternut squash soup?

Yes, it freezes well! Just store in airtight containers.

How can I make this soup spicier?

Add red pepper flakes or a dash of cayenne pepper during blending.

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

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Roasted Butternut Squash Soup

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• Author: Mia Hanry
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Roasted butternut squash soup is the ultimate comfort food, perfect for chilly evenings or when you crave something nourishing. This creamy, velvety soup combines the natural sweetness of butternut squash with fragrant spices like cinnamon and nutmeg. Easy to prepare, it transforms simple ingredients into a delightful dish that warms both body and soul. Whether served as a starter or main course, this vibrant soup is sure to impress family and friends alike.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread cubed butternut squash on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
3. Roast for 25-30 minutes until tender and caramelized.
4. In a large pot, sauté chopped onion in a splash of olive oil over medium heat until translucent (5-7 minutes). Add minced garlic and sauté for an additional minute.
5. Add roasted squash to the pot along with vegetable broth. Bring to a simmer.
6. Stir in coconut milk, cinnamon, and nutmeg; cook for another 10 minutes.
7. Blend the mixture until smooth using an immersion blender or regular blender in batches.
8. Adjust seasoning as needed before serving hot.

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

Nutrition

• Serving Size: 1 cup (240ml)
• Calories: 210
• Sugar: 6g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg