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Velvety Roasted Butternut Squash Soup with Warm Spices Recipe

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3.9 from 55 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A smooth and velvety butternut squash soup made from oven-roasted squash, blended with fragrant warm spices and finished with cream or coconut milk for a naturally sweet, comforting, and creamy dish perfect for fall and healthy eating.

Ingredients

Main Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup cream or coconut milk
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. Roast the Squash: Preheat your oven to 200°C (about 400°F). Toss the peeled and cubed butternut squash with olive oil to coat evenly. Spread the squash pieces on a baking sheet in a single layer and roast for 25 minutes or until tender and lightly browned.
  2. Sauté Aromatics: Meanwhile, heat a pot or saucepan over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and fragrant, about 5 minutes.
  3. Combine and Simmer: Add the roasted butternut squash to the pot with the sautéed onion and garlic. Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook for a few minutes to allow the flavors to meld together.
  4. Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until the soup reaches a smooth and creamy consistency.
  5. Finish and Season: Return the blended soup to the pot if needed. Stir in the cream or coconut milk along with cinnamon, nutmeg, salt, and pepper. Simmer the soup briefly to warm through and adjust seasoning as needed.
  6. Serve: Ladle the soup into bowls and garnish if desired with seeds or fresh herbs for added texture and presentation.

Notes

  • Use coconut milk instead of cream for a dairy-free, vegan-friendly soup.
  • Add grated fresh ginger during sautéing for extra warmth and spice.
  • Garnish with roasted pumpkin seeds, toasted pepitas, or fresh herbs like parsley or thyme for added texture and flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://sarasplate.com/velvety-roasted-butternut-squash-soup-with-warm-spices-recipe/