Description
A creamy and comforting roasted butternut squash soup made with fragrant spices and a hint of coconut milk, perfect for a cozy meal. This recipe features oven-roasted squash blended with sautéed onion and garlic, simmered in vegetable broth, and finished with a smooth, velvety texture.
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 it evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until soft and fragrant, building the flavor base for the soup.
- Simmer Soup Base: Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, cinnamon, nutmeg, and cayenne pepper if using. Stir to combine and bring the mixture to a boil. Reduce heat and let it simmer gently for 10 minutes to meld the flavors.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until velvety and uniform in texture.
- Finish and Serve: Stir in the coconut milk or heavy cream to add richness and creaminess. Adjust salt and pepper to taste. Serve the soup warm, garnished with fresh thyme or parsley for a bright, fresh finish.
Notes
- For a spicier kick, increase the cayenne pepper or add a pinch of chili flakes.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Use coconut milk for a vegan and dairy-free version; heavy cream will create a richer soup.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To deepen the flavor, roast the onion along with the squash on the baking sheet.
