Description
This Roasted Butternut Squash Soup is a creamy, flavorful fall favorite featuring tender roasted squash blended with warm spices, garlic, and onion. Finished with a touch of coconut milk for added richness, this comforting soup is perfect for a cozy meal and garnished with fresh thyme or parsley for a fresh herbal note.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1/2 cup coconut milk (or heavy cream)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until the pieces are tender and slightly caramelized.
- Sauté Onion and Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 5-7 minutes until the onion becomes translucent and fragrant, creating a flavorful base for the soup.
- Combine Soup Ingredients: Add the roasted butternut squash, vegetable broth, ground cumin, ground cinnamon, ground nutmeg, and cayenne pepper (if using) to the pot. Stir to combine all ingredients well. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return to the pot.
- Finish and Serve: Stir in the coconut milk or heavy cream to add creaminess to the soup. Adjust the seasoning by adding salt and pepper to your taste. Serve the soup warm, garnished with fresh thyme or parsley for a touch of color and flavor.
Notes
- For a richer soup, use heavy cream instead of coconut milk.
- If you prefer a thinner consistency, add more vegetable broth as needed.
- Roasting the butternut squash brings out a deeper sweetness and flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust cayenne pepper to your desired level of spice or omit for a milder soup.
