Description
This creamy Roasted Butternut Squash Soup is a comforting blend of roasted squash and aromatic spices, simmered to perfection and pureed into a velvety texture. Enhanced with coconut milk for richness and garnished with fresh herbs, it’s a perfect fall or winter soup that’s both flavorful and easy to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Liquids and Garnishes
- 2 tablespoons olive oil (divided)
- 4 cups vegetable broth
- 1/2 cup coconut milk (or heavy cream)
- 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, and season with salt and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly 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 they become soft and fragrant.
- Combine Ingredients and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, cinnamon, nutmeg, and cayenne pepper if using. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Add Coconut Milk and Season: Stir in the coconut milk or heavy cream. Taste the soup and adjust the salt and pepper to your preference. Serve the soup warm, garnished with fresh thyme or parsley for a finishing touch.
Notes
- For a vegan version, use coconut milk and vegetable broth.
- You can substitute heavy cream for a richer texture if not vegan.
- Cayenne pepper is optional and can be omitted for a milder soup.
- To speed up cooking, the squash can be roasted a day ahead and refrigerated.
- Make sure to blend carefully as the soup will be hot.
