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- 1 medium butternut squash, peeled, seeded, and cubed - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1/2 teaspoon ground cinnamon - 4 cups vegetable broth - 1 cup coconut milk - Salt and pepper to taste - Fresh thyme or parsley for garnish (optional) To make a great roasted butternut squash soup, you need fresh and simple ingredients. The star of this dish is the butternut squash. It gives the soup a sweet flavor and a lovely orange color. The olive oil helps the squash roast well. The onion and garlic add depth and aroma. Ground ginger and cinnamon give warmth and spice to the soup. You'll also use vegetable broth. This keeps the soup light and tasty. Coconut milk makes the soup creamy and rich. It balances the sweetness of the squash. Don’t forget to season with salt and pepper. These simple spices can really make a dish shine. For a touch of color, use fresh thyme or parsley as a garnish. This makes the soup look pretty and adds a little extra flavor. Enjoy gathering these ingredients, as they are the key to a comforting bowl of soup. {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Cube and coat butternut squash with olive oil, salt, and pepper. Start by preheating your oven. This step is key for roasting. Next, peel and cube your butternut squash. Aim for bite-sized pieces. This helps them cook evenly. Toss the cubed squash in a bowl with olive oil, salt, and pepper. Make sure each piece gets a nice coat. This adds flavor and helps with browning. - Spread squash on a baking sheet. - Roast for 25-30 minutes, flipping halfway. Now, spread the seasoned squash on a baking sheet. Don't overcrowd them. This allows each piece to roast well. Roast for 25 to 30 minutes. Flip them halfway through. You want them tender and slightly caramelized. This roasting brings out their natural sweetness. - Sauté onion in a pot until translucent. - Add garlic, ginger, and cinnamon. - Incorporate roasted squash and vegetable broth. While the squash roasts, let's focus on the soup base. In a pot, heat a tablespoon of olive oil over medium heat. Add the diced onion. Sauté until it turns translucent. This should take about five minutes. Then, add minced garlic, ground ginger, and cinnamon. Stir for about a minute. You will smell those lovely spices! Afterward, add the roasted squash to the pot. Pour in the vegetable broth. Bring the mix to a simmer. - Simmer soup for 10 minutes. - Blend until smooth with an immersion blender. - Stir in coconut milk and adjust seasoning. Let the soup simmer for about ten minutes. This allows all the flavors to meld together. After simmering, use an immersion blender. Blend until the soup is smooth. If you don’t have one, you can transfer it to a regular blender in batches. Once blended, stir in the coconut milk. Taste the soup and add more salt or pepper if needed. This gives the soup a creamy finish and a hint of sweetness. To achieve a deep caramelization, start with a hot oven at 400°F (200°C). This high heat helps the sugars in the squash turn golden brown. Make sure to coat the cubed squash with olive oil, salt, and pepper. This coating ensures a nice crisp while roasting. Flip the squash halfway through cooking for even browning. When cubing butternut squash, aim for uniform pieces. This helps them cook at the same rate. Use a sharp knife for clean cuts. Start by cutting the squash in half and scoop out the seeds. Then, slice it into strips before cubing. This method makes it easier to manage. Use an immersion blender when you want a quick and easy way to blend soup. It allows you to blend right in the pot. This saves time and reduces mess. A traditional blender works too, but you need to blend in batches. Always let the soup cool slightly before blending in a regular blender. This prevents hot splashes and burns. To ensure a smooth texture, blend the soup until it is completely creamy. If you see any lumps, keep blending until smooth. You can adjust the thickness by adding more vegetable broth or coconut milk after blending. To add depth to your soup, consider spices like nutmeg, cayenne, or even curry powder. Fresh herbs, such as thyme or parsley, brighten the flavor. You can add them while cooking or use them as a garnish. For garnish, drizzle extra coconut milk on top for creaminess. A sprinkle of fresh thyme or parsley adds a splash of color. This makes your soup not only tasty but also beautiful. Serve it in bowls to show off these garnishes. Pro Tips Choose the Right Squash: Select a butternut squash that feels heavy for its size and has a smooth, blemish-free skin for the best flavor and texture. Enhance the Flavor: Add a pinch of nutmeg or a splash of apple cider vinegar to elevate the soup's flavor profile and add depth. Texture Matters: For an ultra-creamy soup, blend thoroughly and consider straining it for an even smoother consistency. Make it Ahead: This soup stores well in the refrigerator for up to 5 days, and the flavors deepen after a day, making it a perfect make-ahead dish. {{image_2}} You can change the flavor of your soup with different ingredients. For a creamier texture, use coconut milk instead of cream. Coconut milk adds a hint of sweetness, making the soup rich and smooth. If you want other dairy-free options, try almond milk or oat milk. Each option brings its own unique taste. You can also mix in different root vegetables. Sweet potatoes work well and add a lovely sweetness. Carrots can add a nice color and flavor too. You can even use parsnips for a more earthy taste. Feel free to experiment and find your favorite mix! This soup pairs well with many dishes. A fresh salad can balance the creaminess of the soup. Try a simple green salad with lemon vinaigrette for a bright taste. You can also serve it with crusty bread. A slice of sourdough or a warm baguette is perfect for dipping. For extra fun, top the soup with roasted seeds or croutons. They add a nice crunch and texture. A sprinkle of fresh herbs like thyme or parsley will give it a pop of color. Use your creativity to make your meal even more enjoyable! Seasonal ingredients can enhance your soup's flavor. In fall and winter, use warm spices like nutmeg or allspice. These spices add warmth and depth. You can even mix in seasonal veggies like kale or spinach for added nutrients. In summer, keep it light. Use fresh herbs like basil or mint to brighten the flavor. You can also use lighter vegetables like zucchini or peas. Adjusting the ingredients based on the season makes your soup fresh and exciting! To keep your Roasted Butternut Squash Soup fresh, use an airtight container. Make sure the soup cools before you seal it. This helps prevent condensation and keeps it tasty. You can store the soup in the fridge for up to five days. If you want to enjoy it later, freezing is a great choice. To freeze the soup properly, let it cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. To reheat, warm it gently on the stove or in the microwave. Stir well to ensure even heating and enjoy! You can tell when butternut squash is done roasting by looking for a few signs. First, the squash should be soft to the touch. You can also insert a fork into the pieces. If it goes in easily, it's ready. The edges should have a nice golden-brown color. This caramelization adds a sweet flavor to your soup. Yes, you can prepare this soup ahead of time. After cooking, let the soup cool down. Then, store it in the fridge for up to three days. If you want to keep it longer, you can freeze it. Just remember to leave some space in the container for expansion. Absolutely! If you want some heat, you can add red pepper flakes or cayenne pepper. Start with a small amount, like 1/4 teaspoon, and taste. You can always add more if you like it spicier. Another option is to mix in some chopped jalapeños while cooking. If your soup is too thick, don't worry! You can add more vegetable broth or water to thin it out. Start with a little, about 1/4 cup, and stir well. Keep adding until you reach your desired consistency. Yes, adding protein is a great idea! You can stir in cooked lentils or chickpeas for a hearty boost. If you prefer meat, shredded chicken or turkey works well too. Just make sure to heat it through before serving your soup. In this blog post, we explored making a delicious Roasted Butternut Squash Soup. We covered the necessary ingredients, simple steps, and useful tips. You can enhance flavors, try variations, and store leftovers effectively. Remember, this soup is not just tasty but also versatile for any season. Trying this recipe will surely delight your taste buds. Enjoy the process and share your delicious results!

Creamy Roasted Butternut Squash Soup

A delicious and creamy soup made with roasted butternut squash, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • None to taste salt and pepper
  • None optional fresh thyme or parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat evenly, then sprinkle with salt and pepper.
  • Roast the squash in the oven for about 25-30 minutes, or until it is tender and lightly caramelized, flipping halfway through for even roasting.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic, ground ginger, and cinnamon to the pot, stirring for another minute until fragrant.
  • Once the squash is roasted, add it to the pot with the onion mixture. Pour in the vegetable broth, bringing it to a simmer.
  • Allow the soup to cook for about 10 minutes, letting the flavors meld together.
  • Remove the pot from heat and carefully blend the soup using an immersion blender or by transferring it in batches to a blender until smooth.
  • Stir in the coconut milk, adjusting the consistency as needed. Season it with additional salt and pepper to taste.
  • Return to heat and warm through before serving.

Notes

Serve in bowls drizzled with extra coconut milk and garnished with fresh thyme or parsley for a pop of color.
Keyword butternut squash, creamy, soup, vegetarian