Description
A creamy and comforting Roasted Butternut Squash Soup made with smoky roasted squash, aromatic spices, and a touch of coconut milk. Perfect as a warming appetizer or a light meal, this soup balances subtle sweetness with cozy spices for an inviting autumn dish.
Ingredients
Scale
Squash and Roasting
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
- Salt and pepper to taste
Sauté and Soup Base
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
Spices and Garnish
- 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)
- Fresh thyme or parsley for garnish
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until the squash is tender and slightly caramelized.
- Sauté Aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until fragrant and translucent.
- 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 well to combine, bring to a boil, then reduce heat and let simmer for 10 minutes to allow the flavors to meld.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully blend the soup in batches in a blender and return to the pot for the next step.
- Finish and Serve: Stir in the coconut milk or heavy cream, and adjust seasoning with salt and pepper as needed. Serve warm, garnished with fresh thyme or parsley for a bright finish.
Notes
- For a dairy-free option, use coconut milk instead of heavy cream.
- The cayenne pepper is optional; omit for a milder soup or adjust to taste.
- To save time, you can prepare the squash a day ahead and refrigerate before roasting.
- Use fresh herbs like thyme or parsley for garnish to add color and freshness.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
