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- 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil, divided - 4 cups low-sodium vegetable broth - 1 teaspoon ground cumin - 1/2 teaspoon ground nutmeg - Salt and freshly ground black pepper to taste - 1/2 cup full-fat coconut milk for creaminess - 2 tablespoons pure maple syrup (optional for sweetness) - Fresh cilantro or parsley, chopped, for garnish You can enhance your soup with a few extra touches. Here are some ideas: - A pinch of cayenne pepper for heat - A squeeze of lime juice for brightness - Toasted pumpkin seeds for crunch - Diced apple for a sweet twist The main ingredients in this soup offer great nutrition. Here’s a quick look: - Butternut squash: High in vitamins A and C, plus fiber - Onion: Contains antioxidants and supports heart health - Garlic: Known for its immune-boosting properties - Coconut milk: Adds healthy fats and creaminess - Vegetable broth: Low in calories and provides hydration This soup not only warms the heart but also nourishes the body with each spoonful. Enjoy the rich flavors and health benefits! {{ingredient_image_2}} First, grab your butternut squash. Peel it and cut it in half. Scoop out the seeds. Next, dice the squash into 1-inch cubes. This size helps it cook evenly. Now, preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced squash with 1 tablespoon of olive oil. Season it with salt and black pepper. Spread the pieces out so they don’t touch. Roast the squash for about 25-30 minutes. You want it tender and slightly caramelized. While the squash roasts, heat 1 tablespoon of olive oil in a big pot over medium heat. Add your chopped onion and cook for about 5 minutes. Stir it until it turns soft and clear. Then add in the minced garlic and stir for 1-2 minutes. Be careful not to burn it. Toss in the ground cumin and nutmeg. This step wakes up the spices and brings out their flavor. Once the squash is roasted, add it to the pot with the onion and garlic mix. Pour in the vegetable broth. Stir everything together and let it simmer for about 10 minutes. This time lets the flavors blend. After simmering, take the pot off the heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, transfer it in batches to a regular blender. Be careful with the hot soup! Stir in the coconut milk and maple syrup, if you want some sweetness. Taste your soup and adjust with more salt and pepper if needed. If it’s too thick, add more broth until it’s just right. Heat the pot on low for a few minutes before serving. Ladle the soup into bowls and add a swirl of coconut milk. Top with cilantro or parsley for color. For crunch, sprinkle some roasted pumpkin seeds on top. Enjoy your warm, tasty soup! To roast butternut squash well, follow these simple tips: - Cut Uniformly: Cut the squash into 1-inch cubes. This helps them cook evenly. - Use Enough Oil: Coat the squash with olive oil. This adds flavor and helps with browning. - Don't Overcrowd: Spread the cubes on the baking sheet. Avoid overlapping to ensure proper roasting. - Watch the Time: Roast for 25-30 minutes until tender. Look for a slight caramelization for extra flavor. For a silky smooth soup, consider these techniques: - Blend Well: Use an immersion blender for a creamy texture. If you don’t have one, blend in batches carefully. - Add Coconut Milk: Stir in full-fat coconut milk. This adds richness and a lovely flavor. - Adjust Thickness: If the soup is too thick, add more vegetable broth. Keep adjusting until it feels just right. To elevate your soup, try these flavor boosts: - Spice It Up: Add a pinch of cayenne pepper for heat. It offers a nice contrast to the sweetness of the squash. - Sweetness: Incorporate maple syrup for a hint of sweetness. This balances the savory flavors beautifully. - Fresh Herbs: Top with cilantro or parsley. They add freshness and color, making your soup pop. Pro Tips Roasting Perfection: Ensure the butternut squash pieces are cut into uniform sizes to guarantee even roasting. This will enhance the caramelization and flavor. Flavor Boost: For a deeper flavor profile, consider adding a dash of smoked paprika or chili powder along with the cumin and nutmeg. Texture Matters: If you prefer a chunkier soup, reserve some roasted squash before blending and stir it back into the soup after pureeing. Make It Ahead: This soup can be made a day in advance; the flavors will deepen overnight. Just reheat gently before serving! {{image_4}} You can easily make this soup vegan. Just skip the coconut milk and use almond or soy milk instead. This swap keeps the soup creamy while fitting a vegan diet. You can also use vegetable broth to ensure all ingredients are plant-based. Feel free to get creative with the ingredients. Swap butternut squash for sweet potatoes or carrots. Both options bring their own sweet flavor. Instead of olive oil, try using avocado oil for a different taste. You can also mix in spices like paprika or turmeric for a kick. Want to boost nutrition? Add leafy greens like spinach or kale. They blend well and add vitamins. You can also toss in cooked lentils or chickpeas for protein. These add-ins make the soup hearty and filling. For a nutty flavor, stir in a spoonful of almond butter or tahini. To store leftover soup, let it cool first. Place the soup in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for about 3 to 5 days. Be sure to label your container with the date. This helps you remember when you made it! If you want to save soup for later, freezing is a great choice. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. You can freeze it for up to 3 months. To use it, just thaw it overnight in the fridge before reheating. When it’s time to enjoy your soup, reheat it gently. You can use a pot on the stove over medium heat. Stir often to prevent sticking. If the soup is too thick, add a bit of vegetable broth or water. You want it warm and smooth. You can also microwave it in a bowl. Heat in short bursts, stirring in between, to keep it even. Yes, you can use frozen butternut squash. It saves time and is easy to use. Just make sure to thaw it before cooking. This will help it blend well into the soup. The flavor might be slightly different, but it will still be tasty. To thicken your soup, you have a few options. You can add more roasted squash or use a potato. Blending the soup longer can also help. If you want a creamy texture, stir in extra coconut milk. Cornstarch mixed with water is another quick fix. Butternut squash soup pairs well with many dishes. Try serving it with crusty bread or a fresh salad. Grilled cheese makes a great side too. For a heartier meal, add some protein like chicken or beans. Roasted butternut squash soup lasts about 4 to 5 days in the fridge. Store it in an airtight container for best results. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Just thaw it before reheating. Roasted butternut squash soup is easy and fun to make. You learned about key ingredients, prep steps, and tips for great flavor. I shared storage advice and answered common questions to help you enjoy this soup longer. Remember, you can customize it to fit your taste. Don’t hesitate to try different spices or add-ins. Dive into your kitchen and let your creativity shine. This soup will warm your heart and home!

Roasted Butternut Bliss Soup

A creamy and flavorful soup made with roasted butternut squash, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, thoroughly peeled, seeded, and diced into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground nutmeg
  • to taste salt and freshly ground black pepper
  • 0.5 cup full-fat coconut milk for added creaminess
  • 2 tablespoons pure maple syrup (optional for a touch of sweetness)
  • for garnish fresh cilantro or parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for roasting.
  • On a large baking sheet, combine the diced butternut squash with 1 tablespoon of olive oil, seasoning generously with salt and freshly cracked black pepper. Spread the squash evenly across the sheet, ensuring no pieces are overlapping. Roast in the oven for approximately 25-30 minutes, or until the squash is tender and develops a slight caramelization.
  • Meanwhile, in a sizable pot, heat the remaining tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
  • Incorporate the minced garlic into the pot, cooking for an additional 1-2 minutes until fragrant, being careful not to let it burn.
  • Add the ground cumin and nutmeg, stirring for about a minute to toast the spices and enhance their flavors.
  • Once the butternut squash is done roasting, add it directly to the pot along with the vegetable broth. Stir to combine and bring the mixture to a gentle simmer. Allow it to cook for 10 minutes, giving the flavors time to meld together beautifully.
  • Remove the pot from heat. Using an immersion blender, carefully puree the soup until it reaches a silky-smooth consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a traditional blender; just be cautious of the hot liquid.
  • Stir in the coconut milk and maple syrup (if using), and taste for seasoning—adjust with additional salt and pepper as desired. If the soup is thicker than you prefer, add more vegetable broth until you reach your desired consistency.
  • Place the pot back on low heat to gently warm through before serving.

Notes

Ladle the soup into bowls and garnish with a swirl of coconut milk and chopped cilantro or parsley. Top with roasted pumpkin seeds for added texture.
Keyword butternut squash, fall recipe, soup, vegan