Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large butternut squash, peeled, seeded, and cubed; 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper (optional, for a kick); 1/2 cup coconut milk (or heavy cream); Salt and pepper to taste; Fresh thyme or parsley for garnish

Isabella

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As the crisp air of autumn settles in, there’s nothing quite like a warm bowl of Roasted Butternut Squash Soup to embrace the season. This creamy and velvety soup is not only comforting but also a celebration of the natural sweetness of butternut squash, enhanced by a blend of spices that evoke the essence of fall.

Ingredients:

1 large butternut squash, peeled, seeded, and cubed

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper (optional, for a kick)

1/2 cup coconut milk (or heavy cream)

Salt and pepper to taste

Fresh thyme or parsley for garnish

Instructions:

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Roast the Squash: In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.

Sauté Onions and Garlic: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until softened and fragrant.

Combine Ingredients: Once the squash is ready, add it to the pot along with the vegetable broth, cumin, cinnamon, nutmeg, and cayenne pepper (if using). Stir to combine and bring the soup to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld beautifully.

Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.

Finish with Coconut Milk: Stir in the coconut milk (or cream) and adjust the seasoning with salt and pepper to taste.

Serve: Serve the soup warm, garnished with fresh thyme or parsley for a touch of color and flavor.

Serving Tips:

Garnish Creatively: Enhance the presentation by garnishing each bowl with a drizzle of coconut milk or heavy cream, and sprinkle with fresh herbs like thyme or parsley. Adding roasted pumpkin seeds can also provide a delightful crunch.

Pair It Up: Serve the soup with crusty bread, grilled cheese sandwiches, or a light salad for a complete meal. A sprinkle of croutons can also add a nice texture.

Temperature Matters: Serve the soup warm, but not boiling hot. Allow it to cool for a few minutes before serving to enhance the flavors.

Flavor Boost: For those who enjoy a little kick, offer cayenne pepper or hot sauce on the side so guests can customize the spice level to their preference.

Storage Tips:

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days.

Freezing: For longer storage, the soup can be frozen for up to 3 months. To do this, let it cool, then pour it into freezer-safe containers or freezer bags. Leave some space at the top of the container to allow for expansion.

Thawing: To reheat frozen soup, transfer it to the refrigerator to thaw overnight or place it directly in a pot over low heat. Stir frequently until heated through. You may need to add a little extra broth or water to adjust the consistency.

Reheating: Reheat leftovers on the stovetop over medium heat, stirring occasionally until warmed through. Avoid bringing it to a full boil to maintain the soup’s creamy texture.

Related Recipes:

Butternut Squash Sweet Potato Soup

FAQs:

Can I make Roasted Butternut Squash Soup ahead of time?

Yes, you can make this soup ahead of time! It stores well in the refrigerator for up to 5 days, and the flavors often improve as it sits. Just allow it to cool completely before transferring it to an airtight container. For longer storage, you can freeze it for up to 3 months.

How can I adjust the sweetness of the soup?

If you find the soup too sweet, you can balance the flavors by adding a splash of acidity, such as lemon juice or vinegar. Alternatively, incorporating additional savory spices like cumin or more garlic can help enhance the overall flavor profile.

Can I substitute the coconut milk in this recipe?

Yes, you can substitute coconut milk with heavy cream, half-and-half, or any non-dairy milk (like almond or oat milk) if you prefer a lighter option. Just keep in mind that the flavor and creaminess will vary slightly based on the substitute used.

Is Roasted Butternut Squash Soup suitable for freezing?

Absolutely! This soup freezes well for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers or bags. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stovetop.

Conclusion:

This Roasted Butternut Squash Soup is a true fall favorite that brings warmth and comfort to any table. With its creamy texture and rich flavors, it’s perfect for family gatherings, cozy dinners, or as a starter for your holiday feast. Try it out and enjoy a bowl of autumn goodness today!