Description
This Roasted Butternut Squash Soup is a comforting and creamy fall favorite, featuring caramelized roasted squash blended with warm spices and a touch of cream. Perfectly smooth and rich, it can be easily customized to be vegan and topped with pumpkin seeds or fresh thyme for added texture and flavor.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash (about 2.5–3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup Base
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
Optional Toppings
- Pumpkin seeds
- Fresh thyme
- Swirl of cream
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly. Roast the squash for 25 to 30 minutes until tender and caramelized, enhancing its natural sweetness and flavor.
- Sauté Aromatics: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic, ground cinnamon, and ground nutmeg, cooking for an additional minute until fragrant to build a warm, spiced base for the soup.
- Simmer with Broth: Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld beautifully.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Stir in the heavy cream or coconut milk, and taste to adjust seasoning if necessary.
- Serve Warm: Ladle the soup into bowls and garnish with optional toppings such as pumpkin seeds, fresh thyme, or a swirl of cream to add extra richness and texture. Serve immediately for a delightful, cozy meal.
Notes
- Make it vegan by substituting butter with olive oil and heavy cream with coconut milk.
- For a spicy kick, add a pinch of cayenne pepper or smoked paprika when sautéing the aromatics.
