Description
A comforting and creamy roasted butternut squash soup made with simple ingredients and a hint of warm spices. Perfect for fall and winter, this hearty soup is both flavorful and nutritious, easily adaptable for vegan or vegetarian diets.
Ingredients
Scale
Squash Preparation
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
Soup Base
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon thyme
Finishing Touches
- 1/2 cup coconut milk or heavy cream
- Chopped fresh parsley or pumpkin seeds for garnish
Instructions
- Preheat and roast squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat and roast in the oven for 25 to 30 minutes, flipping the squash halfway through to ensure even browning. Roast until the squash is golden and tender.
- Sauté aromatics: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrots and sauté until softened and translucent, about 6 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Combine and simmer: Add the roasted butternut squash to the pot along with the vegetable broth, salt, black pepper, nutmeg, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to allow all the flavors to blend beautifully.
- Puree the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until velvety smooth, then return it to the pot.
- Add creaminess and adjust seasoning: Stir in the coconut milk or heavy cream to add richness and a smooth texture. Taste the soup and adjust the seasoning if necessary with more salt, pepper, or spices.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or toasted pumpkin seeds for added texture and flavor. Serve immediately and enjoy.
Notes
- For added depth of flavor, sprinkle the butternut squash with cinnamon or smoked paprika before roasting.
- This soup pairs excellently with crusty bread or a warm grilled cheese sandwich for a full meal.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make this recipe vegan, use coconut milk instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
