Irresistible Classic Roasted Butternut Squash Soup Recipe

There’s nothing quite like the aroma of Classic Roasted Butternut Squash Soup wafting through your kitchen, making your neighbors wonder if you’ve suddenly become a gourmet chef. Imagine the warmth that envelops you as you sip that silky texture, with flavors dancing like little ballerinas on your taste buds. marry me chicken soup hearty bacon cheddar gnocchi soup This soup isn’t just a dish; it’s a cozy hug in a bowl, perfect for those chilly evenings when you want comfort food without the guilt.

Let me take you back to that unforgettable fall day when I first made this soup. The leaves were crunching underfoot, and I was determined to impress my family with my cooking skills. They gathered around the table, and after the first spoonful, their eyes lit up like they’d just discovered gold in the backyard. It was a hit! Now, I make this delightful soup every autumn, celebrating its rich flavors and creamy goodness. For more inspiration, check out this Irresistible Orange Custard Squares recipe.

You know that one time when I made this soup? My dog stared at me with those big puppy eyes as if to say, “You better share some of that deliciousness!” Spoiler alert: he got none.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm squash with smooth skin; it should feel heavy for its size.
• Onion: A sweet onion adds depth; yellow onions also work well for flavor balance.
• Garlic: Fresh cloves are best; they bring out the sweetness in the squash perfectly.
• Vegetable Broth: Use low-sodium broth to control salt levels while allowing flavors to shine through.
• Coconut Milk: For creaminess without dairy; adds a subtle sweetness that complements butternut squash.
• Spices (Cinnamon & Nutmeg): These warm spices add complexity and elevate the flavor profile beautifully.
• Olive Oil: A drizzle enhances roasting and helps develop rich flavors in the squash.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Squash: Preheat your oven to 400°F (200°C). Carefully slice the butternut squash lengthwise and scoop out those pesky seeds. Drizzle olive oil over both halves, sprinkle with salt and pepper.

Roast Until Tender: Place the squash cut side down on a baking sheet lined with parchment paper. Roast for about 40-50 minutes until tender and caramelized. You want it golden brown and soft enough to scoop out easily.

Sauté Aromatics: While your squash roasts, heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until fragrant—about 5 minutes—until the onion turns translucent.

Add Broth & Spices: Pour in vegetable broth along with roasted butternut squash scooped from its skin. Stir in cinnamon and nutmeg for an aromatic twist that will have everyone asking what’s cooking.

Blend Until Smooth: Using an immersion blender or transferring to a regular blender in batches, puree until creamy and smooth. Adjust seasoning with salt and pepper to taste.

Stir In Coconut Milk: Finally, pour in coconut milk for richness; stir until well combined. Heat gently while stirring before serving hot in bowls garnished with fresh herbs or pumpkin seeds if desired.

Now you’ve got yourself a velvety bowl of Classic Roasted Butternut Squash Soup ready to warm your heart! Enjoy! healing Italian penicillin soup.

Content

Choose the Right Squash: Select a firm, heavy butternut squash for the best flavor and texture. The first time I used a squishy one, my soup turned out more like a smoothie.

Don’t Skip the Roasting: Roasting enhances the natural sweetness of butternut squash, giving your soup that yummy depth. I learned this the hard way when I tried boiling it—never again!

Season Generously: Use plenty of spices and herbs to elevate your soup’s flavor profile. My first attempt was so bland; I nearly tossed it out until I added smoked paprika.

Perfecting the Cooking Process

Begin by roasting your butternut squash to caramelize its sugars. While that happens, sauté onions and garlic on low heat to develop sweetness before blending everything together. For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

Add Your Touch

Feel free to customize with coconut milk for creaminess or add a pinch of nutmeg for warmth. You could also throw in some chili flakes for a spicy kick that’ll make you dance!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, stirring occasionally until warmed through. It’s perfect for busy weeknights!

Cooking this Classic Roasted Butternut Squash Soup always brings back memories of cozy autumn evenings spent with friends, each bite filled with laughter and warmth. crockpot lasagna soup.

FAQ

How can I make my soup creamier?

Add coconut milk or heavy cream during blending for extra richness.

Can I use frozen butternut squash?

Yes, just thaw it before roasting or blending for the best results.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Classic Roasted Butternut Squash Soup

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• Author: Mery Mack
• Total Time: 1 hour 5 minutes
• Yield: Serves about 4

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Description

Classic Roasted Butternut Squash Soup is the ultimate comfort food for chilly evenings. This velvety soup combines the natural sweetness of roasted butternut squash with aromatic spices, creating a rich and creamy dish that warms both hearts and bellies. Perfect as a starter or main course, it’s simple to prepare and will impress even the pickiest eaters. Gather your family around for a cozy meal that celebrates the flavors of autumn.

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Ingredients

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• 1 medium butternut squash (about 2 lbs)
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C). Halve the butternut squash, remove seeds, drizzle with olive oil, and season with salt and pepper.
2. Place cut side down on a parchment-lined baking sheet and roast for 40-50 minutes until tender.
3. In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent (about 5 minutes).
4. Scoop out the roasted squash and add it to the pot along with vegetable broth, cinnamon, and nutmeg. Stir well.
5. Blend the mixture until smooth using an immersion blender or in batches in a regular blender.
6. Stir in coconut milk and heat gently before serving hot.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 6g
• Sodium: 340mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg