There’s something comforting about a warm bowl of soup, especially when that soup is a rich, velvety roasted butternut squash delight. This classic recipe captures the essence of fall with its sweet, nutty flavor and creamy texture, making it perfect for cozy evenings or holiday gatherings. With the simplicity of ingredients and a straightforward cooking process, it’s no wonder this soup has become a beloved staple in many kitchens. Not only is it delicious, but it’s also a beautiful addition to any table.
Why you’ll love this dish
Imagine a bowl of soup that not only warms your body but also your spirit. This classic roasted butternut squash soup checks all the boxes for a wholesome dish. It’s quick to prepare, budget-friendly, and loved by both kids and adults alike. Perfect for weeknight dinners, fancy brunches, or even as a starter for your holiday feast, it showcases the beauty of seasonal produce in a most delightful way.
If you’re looking for healthy comfort food, you’ll also love that each serving is packed with vitamins A and C, thanks to the star ingredient, butternut squash. Plus, the roasted flavor elevates the dish, giving it a depth often missing in more conventional soups. As an extra bonus, it can easily be made vegan or dairy-free if you choose coconut milk as your creamer!
“This soup has become a family favorite! It’s creamy, comforting, and the perfect blend of flavors.”
The cooking process explained
Crafting this delightful soup is simpler than you might think. The process begins with roasting the butternut squash, allowing its natural sweetness to shine through. While the squash is roasting, you’ll sauté some onion and garlic until they are tender and aromatic. Once combined with a few flavorful ingredients, a quick blend results in the creamiest soup you could ever hope to make.
Getting started is a breeze: first, heat your oven, then prepare your ingredients. Let’s dive into what you’ll need.
Gather these items
To create this luscious soup, you’ll need the following key ingredients:
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream (optional)
- Fresh herbs for garnish (optional)
Feel free to experiment with ingredients. If you’re out of coconut milk, regular cream works beautifully, or you can even skip the cream altogether if you prefer a lighter version.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes or until tender.
- Sauté: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
- Combine flavors: Add the roasted squash, vegetable broth, and ground cinnamon to the pot. Bring to a boil, then reduce to a simmer for 10 minutes.
- Blend: Using an immersion blender, puree the soup until smooth. For a creamier texture, stir in the coconut milk or cream before blending.
- Season: Taste and add more salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if desired.
Best ways to enjoy it
This roasted butternut squash soup is as versatile as it is delicious. For a delightful meal, consider pairing it with a crusty loaf of artisan bread or a simple green salad to balance the richness of the soup. You can also serve it as an elegant first course for dinner parties, garnishing with a drizzle of olive oil or a sprinkle of roasted pumpkin seeds for added flair.
How to store & freeze
To keep your leftovers fresh, store the cooled soup in an airtight container in the refrigerator for up to 5 days. If you’re looking to extend its shelf life, you can freeze the soup for up to 3 months. Just make sure to leave some space in your container, as the soup will expand when frozen. When reheating, it’s best to do so slowly on the stovetop to maintain the creamy consistency.
Helpful cooking tips
To make this recipe even better, here are a few pro chef tips:
- Uniform Cubes: When chopping your butternut squash, aim for uniform cube sizes. This ensures even roasting, so every piece is tender and flavorful.
- Basting: Halfway through roasting, you can toss the squash for an even golden color and flavor.
- Herb Infusion: Feel free to throw in a sprig of thyme or sage while simmering for an aromatic twist.
Creative twists
There are countless ways to elevate this classic soup. Here are some fun variations you can try:
- Add Spice: Incorporate a pinch of cayenne pepper for a spicy kick.
- Tropical Flair: Experiment by adding ginger or curry powder for a hint of the exotic.
- Nutty Crunch: Top your soup with roasted nuts like almond slivers or walnuts for added texture.
Your questions answered
How long does this soup take to prepare?
- The total prep and cooking time is about 45 minutes, including roasting the squash.
Can I use frozen butternut squash?
- Definitely! Frozen butternut squash will save you time. Just be sure to adjust cooking times as needed.
How can I make this soup spicier?
- You can add a pinch of red pepper flakes or curry powder while simmering.
Is it safe to freeze the soup with cream?
- While it’s safe to freeze with cream, it might separate upon reheating. Coconut milk usually freezes better.
Now, you’re ready to make this delightful roasted butternut squash soup that’s sure to warm anyone’s heart. Enjoy the nourishing love in every spoonful!
Print
Roasted Butternut Squash Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A rich, velvety roasted butternut squash soup that boasts a sweet, nutty flavor and creamy texture, perfect for cozy evenings or holiday gatherings.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes or until tender.
- Sauté: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
- Combine flavors: Add the roasted squash, vegetable broth, and ground cinnamon to the pot. Bring to a boil, then reduce to a simmer for 10 minutes.
- Blend: Using an immersion blender, puree the soup until smooth. For a creamier texture, stir in the coconut milk or cream before blending.
- Season: Taste and add more salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if desired.
Notes
For a lighter version, skip the cream altogether. Can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American