Description
Roasted Butternut Squash Soup is a rich, creamy, and comforting fall favorite that blends the natural sweetness of roasted butternut squash with warming spices and a smooth texture. Perfect for cozy autumn days, this versatile soup can be served as a hearty lunch or elegant starter, easily adapted for vegan, dairy-free, or gluten-free diets.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, plus 1 tablespoon for sautéing
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes in 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30-40 minutes, turning halfway through, until tender and golden brown on the edges.
- Sauté Aromatics: While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant but not browned.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the vegetable or chicken broth, ground cinnamon, and nutmeg. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld.
- Blend Until Smooth: Using an immersion blender or a standard blender in batches, puree the soup until silky and smooth. Return to the pot if needed.
- Add Cream and Adjust Seasoning: Stir in heavy cream or coconut milk for added creaminess. Taste and adjust salt, pepper, and spices as desired. Serve warm.
Notes
- Don’t overcrowd the baking sheet to ensure squash caramelizes evenly.
- Use a sharp vegetable peeler for easy and thin peeling of the squash.
- Blend the soup in batches if necessary to achieve a smooth texture without straining.
- Start with small amounts of cinnamon and nutmeg and increase gradually to balance flavors.
- For a milder garlic flavor, roast whole garlic cloves alongside the squash instead of sautéing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg