Description
Roasted Butternut Squash Soup is a warm, comforting dish featuring naturally sweet, caramelized butternut squash blended into a creamy, flavorful soup. Roasting the squash brings out a rich depth and nutty undertone, enhanced by sautéed onions, garlic, and fragrant spices. This versatile soup is perfect for chilly evenings or anytime you crave a bowl of wholesome, soul-soothing goodness.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 2–3 pounds), peeled and cubed
- 2 tablespoons olive oil (divided)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup coconut milk or cream
- Pinch of cayenne pepper or red chili flakes (for spicy kick)
- Fresh herbs like thyme, sage, or rosemary (for infusion)
- 1 teaspoon freshly grated ginger (added with onions)
- Toasted pumpkin seeds or chopped walnuts (for garnish)
Instructions
- Roast the Butternut Squash: Peel and cube the butternut squash into evenly sized pieces. Toss with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes until tender and golden brown, stirring halfway to ensure even caramelization.
- Sauté Aromatics: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add chopped onions and cook until translucent and soft, about 5-7 minutes. Stir in minced garlic (and grated ginger, if using) and cook for about 1 minute until fragrant, taking care not to burn the garlic.
- Combine and Simmer: Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable or chicken broth until the squash is just covered. Bring to a gentle simmer and let cook for 10-15 minutes to allow flavors to meld.
- Blend to Perfection: Using an immersion blender, puree the soup in the pot until silky smooth. Alternatively, blend in batches in a regular blender, carefully to avoid spills. Stir in coconut milk or cream if you desire an extra creamy and tropical twist.
- Adjust Seasonings and Serve: Taste the soup and adjust salt, pepper, and optional spices such as cumin, nutmeg, or cinnamon to your liking. Serve hot, garnished with your choice of toppings like toasted seeds, fresh herbs, or a swirl of coconut cream.
Notes
- Cut squash into uniform cubes for even roasting and tenderness.
- Use fresh butternut squash for sweeter and more vibrant flavor compared to frozen or canned.
- Roasting the squash is essential to enhance the depth and natural sweetness.
- Blend hot soup in batches if using a traditional blender to avoid burns and spills.
- Add broth gradually while blending to control soup thickness.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze soup in portions for up to 3 months; thaw overnight before reheating.
- Reheat slowly over low heat with occasional stirring; add broth or water if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted butternut squash soup, creamy butternut squash soup, fall soup, vegan butternut squash soup, comfort food, healthy soup
