Roasted Butternut Squash Soup

Roasting the butternut squash before turning it into a velvety soup is like creating magic in your kitchen. The way the squash caramelizes in the oven, enhancing its natural sweetness, is a game-changer for this classic recipe. As it roasts, the aroma that fills your kitchen is nothing short of heavenly—it’s the promise of a delicious meal to come.

When you take that perfectly roasted squash and blend it with aromatic onions, garlic, and warm spices like nutmeg and cinnamon, something extraordinary happens. The flavors meld together, creating a rich and comforting soup that warms you from the inside out. It’s the kind of dish that makes you feel cozy and content, like a big hug in a bowl.

One of the best parts about making roasted butternut squash soup is how versatile it is. You can keep it simple and pure, letting the natural flavors of the roasted squash shine through, or you can get creative with your toppings. A dollop of tangy Greek yogurt, a sprinkle of toasted pumpkin seeds for crunch, or a drizzle of spicy chili oil can take your soup to the next level. The possibilities are endless, allowing you to tailor the dish to your preferences and mood.

As you savor each spoonful of this silky soup, you might find yourself transported to autumn days spent wandering through colorful foliage or cozy evenings by the fireplace. The nostalgia and comfort that a bowl of roasted butternut squash soup can evoke are truly special. So, next time you’re in the mood for a soul-warming meal, why not roast up some butternut squash and create a little kitchen magic of your own?

Key Ingredients in Roasted Butternut Squash Soup

To create the velvety and comforting magic of roasted butternut squash soup, you’ll need a few key ingredients. Let’s take a closer look at each one and the role it plays in this delicious recipe:

• Butternut Squash: This star ingredient is the heart and soul of the soup. The squash is roasted to perfection, allowing its natural sweetness to intensify and create a caramelized flavor that adds depth to the dish.
• Olive Oil: Used for roasting the butternut squash, the olive oil helps to create a beautifully golden exterior while keeping the flesh tender. Its mild flavor complements the natural sweetness of the squash.
• Onion: Sauteed with a touch of olive oil, the onion adds a savory note to balance out the sweetness of the butternut squash. It provides a solid base of flavor and adds depth to the soup.
• Garlic: In harmony with the onion, the garlic brings a punch of flavor to the soup. Its aromatic qualities infuse the dish, enhancing the overall taste experience.
• Vegetable Broth: Acting as the liquid component of the soup, the vegetable broth forms the foundation for the flavors to marry and develop. It also helps to create the desired consistency of the soup, making it smooth and silky.
• Ground Cumin: This warm and earthy spice adds a touch of complexity to the soup. It brings a subtle smokiness and enhances the overall flavor profile.
• Ground Ginger: With its distinctively aromatic and slightly sweet flavor, ginger adds a subtle kick to the soup. It provides a comforting warmth that pairs beautifully with the roasted butternut squash.
• Ground Cinnamon: A classic spice that pairs perfectly with the natural sweetness of the roasted squash, cinnamon adds a touch of warmth and complexity to the soup.
• Ground Nutmeg: Just a pinch of nutmeg works wonders in this recipe. It adds a delicate nuttiness that complements the other flavors and ties the soup together.
• Salt: A crucial seasoning in any recipe, salt helps to balance the flavors and bring out the natural sweetness of the roasted butternut squash.
• Black Pepper: A dash of black pepper adds a subtle heat and enhances the overall taste of the soup. It adds depth and roundness to the flavor profile.
• Coconut Milk: Adding a creamy and luscious texture, coconut milk brings richness to the soup. It complements the other flavors beautifully, making every spoonful feel luxurious and satisfying.
• Maple Syrup: A touch of sweetness from the maple syrup brings out the natural sweetness of the butternut squash even more. It adds a subtle complexity without overpowering the other flavors.

Now that you know the key ingredients and their roles in creating this sensational soup, you’re ready to get cooking and enjoy the comforting embrace of roasted butternut squash soup.

How to Make Roasted Butternut Squash Soup

Serving Suggestions for Roasted Butternut Squash Soup

• Crunchy Topping Extravaganza: Elevate your roasted butternut squash soup by creating a toppings bar for a fun and interactive dining experience. Offer a variety of toppings like crispy bacon bits, toasted pumpkin seeds, croutons, or even a swirl of herb-infused olive oil. Let your guests customize their bowls with their favorite toppings, adding layers of flavor and texture to each spoonful. It’s a delightful way to make everyone feel like a chef creating their own masterpiece.
• Grilled Cheese Dippers: Take a classic comfort food pairing to the next level by serving your roasted butternut squash soup with mini grilled cheese sandwiches for dipping. The ooey-gooey cheese melts alongside the warm, velvety soup, creating a symphony of flavors and textures in each bite. The combination of creamy soup and crispy, cheesy sandwiches will evoke feelings of nostalgia and warmth, perfect for a cozy night in or a casual gathering with friends.
• Fall Harvest Salad Sidekick: Complement the rich and creamy roasted butternut squash soup with a vibrant fall harvest salad. Toss together a mix of fresh greens, crunchy apples, toasted pecans, and tangy goat cheese, dressed with a simple vinaigrette. The crisp and refreshing salad provides a contrast to the silky soup, balancing out the flavors and adding a burst of freshness to your meal. It’s a delightful way to round out the dish and add a pop of color to your autumn table.

How to Store Roasted Butternut Squash Soup

Once you’ve made a big batch of this comforting roasted butternut squash soup, you might find yourself with leftovers—a delightful predicament! To ensure that your soup stays fresh and delicious for days to come, here are a few simple storing tips.

Firstly, let the soup cool completely at room temperature before transferring it to an airtight container. This step prevents condensation from forming inside the container, which could water down the soup’s flavors.

Next, if you plan to enjoy the soup within the next few days, simply refrigerate it. Store the container of soup in the refrigerator for up to 3 to 4 days. When you’re ready to savor another bowl, gently reheat the soup on the stove over low heat, stirring occasionally to prevent sticking.

If you want to extend the shelf life of your roasted butternut squash soup, freezing is a fantastic option. Pour the cooled soup into freezer-safe containers or resealable bags, leaving some room for expansion. Label the containers with the date to help you keep track of freshness.

For an extra layer of protection against freezer burn, you can place a sheet of plastic wrap directly on the surface of the soup before sealing the container. This helps minimize air exposure and maintain the soup’s quality.

When you’re ready to enjoy your frozen soup, thaw it overnight in the refrigerator. You can then reheat it gently on the stove, adjusting the seasoning as needed. Freezing is a great way to have a taste of fall waiting for you in the freezer whenever you crave it.

By following these simple storing tips, you can keep your roasted butternut squash soup tasting as delicious as the day you made it. Whether you’re enjoying it fresh from the pot or pulling it out of the freezer for a quick and cozy meal, this soup is sure to warm your heart and soul.

Conclusion

And there you have it, a step-by-step guide to creating a bowl of cozy goodness with roasted butternut squash soup. From the magical process of roasting the squash to the warming blend of spices and creamy coconut milk, this recipe is a true comfort food masterpiece.

Whether you’re looking to evoke the nostalgia of autumn days or simply craving a soul-warming meal, this soup is sure to hit the spot. The velvety texture, the rich flavors, and the endless topping possibilities make it a versatile and enjoyable dish for any occasion.

So, why not bring a touch of kitchen magic into your home and whip up a batch of this roasted butternut squash soup? Print this recipe out, save it for later, and let the aroma of caramelized squash and warm spices fill your kitchen with a sense of comfort and joy.

If you decide to give this recipe a try, I’d love to hear from you! Feel free to share your thoughts, questions, or experiences in the comments below. Whether you need help perfecting the soup or just want to chat about your culinary adventures, I’m here to lend a hand. Let’s create some kitchen magic together!

Print Recipe

Roasted Butternut Squash Soup

Author: Daniel Carter Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Rest Time 5 mins Total Time 1 hr 5 mins

Calories: 250

Description

A velvety, golden bowl of roasted butternut squash soup, perfectly balanced with hints of sweetness and savory warmth. Each spoonful is rich and comforting, with a smooth, creamy texture that’s simply irresistible on a chilly day.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 medium butternut squash

• 1 tablespoon olive oil

• 1 large onion

• 2 cloves garlic

• 4 cups vegetable broth

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• ¹⁄₂ teaspoon ground cinnamon

• ¹⁄₄ teaspoon ground nutmeg

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₂ cup coconut milk

• 1 tablespoon maple syrup

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut sides facing up.
4. Drizzle the squash with olive oil and season with a pinch of salt and black pepper.
5. Roast the squash in the preheated oven for about 40 to 45 minutes, or until the flesh is tender when pierced with a fork.
6. While the squash is roasting, peel and chop the onion into small pieces.
7. Peel and mince the garlic cloves.
8. In a large pot, heat a tablespoon of olive oil over medium heat.
9. Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes soft and translucent.
10. Add the minced garlic to the pot and cook for another 1 to 2 minutes, stirring occasionally to prevent burning.
11. Add the ground cumin, ground ginger, ground cinnamon, ground nutmeg, salt, and black pepper to the pot.
12. Stir the spices into the onion and garlic mixture and cook for about 1 minute to toast the spices and release their aroma.
13. Once the squash is roasted, remove it from the oven and allow it to cool slightly.
14. Use a spoon to scoop the flesh from the butternut squash halves and add it to the pot with the onion and spice mixture.
15. Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
16. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.
17. Use an immersion blender to carefully blend the soup until it reaches a smooth, creamy consistency.
18. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
19. Once the soup is blended, return it to the pot (if using a regular blender).
20. Stir in the coconut milk and maple syrup, and cook for another 2 to 3 minutes over low heat until the soup is heated through.
21. Taste the soup and adjust the seasoning with more salt, pepper, or maple syrup if desired.
22. Ladle the soup into bowls and serve hot.

Note

• Roasting the butternut squash enhances its natural sweetness and depth of flavor.
• For a richer texture, you can add more coconut milk or cream to the soup.
• Feel free to swap vegetable broth with chicken broth for a non-vegan version.
• Add a pinch of red pepper flakes if you want a subtle heat in the soup.
• This soup can be made ahead and stored in the fridge for up to 3 days or frozen for later use.

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