Description
Comforting roasted butternut squash soup brings warmth to chilly autumn days with its silky smooth texture and rich, nutty flavors. Seasonal spices and creamy puree promise a delightful culinary experience you’ll savor down to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash (about 3 lbs / 1.36 kg), peeled, seeded, and cubed
- 4 cups vegetable broth (or chicken broth)
- ½ cup coconut milk or heavy cream
Seasoning and Aromatics:
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon smoked paprika (optional)
Finishing and Garnish Ingredients:
- 1 tablespoon maple syrup or honey (optional)
- 1 teaspoon apple cider vinegar or lemon juice
- 2 tablespoons butter (optional)
- Roasted pumpkin seeds (pepitas)
- A drizzle of coconut milk or cream
- Fresh thyme or parsley
- Croutons
Instructions
- Heat oven to 400F (200C), preparing a spacious baking sheet for roasting.
- Distribute butternut squash cubes across the baking sheet, generously coating with olive oil and spices including cinnamon, nutmeg, and smoked paprika.
- Roast squash for 25-30 minutes, allowing edges to caramelize and develop deep golden-brown color.
- In a substantial cooking pot, warm olive oil over medium temperature.
- Sauté diced onions until translucent and softened, approximately 3-4 minutes.
- Introduce minced garlic and briefly cook until aromatic, about 30 seconds.
- Transfer roasted squash cubes directly into the pot with sautéed aromatics.
- Pour vegetable broth over the mixture, allowing ingredients to meld together.
- Simmer contents for 5 minutes, encouraging flavors to develop and integrate.
- Purée the soup using an immersion blender, creating a silky, uniform consistency.
- Incorporate coconut milk, maple syrup, apple cider vinegar, and butter, stirring thoroughly.
- Taste and adjust seasoning, potentially adding more broth if soup appears too dense.
- Ladle into serving bowls, garnishing with crunchy pumpkin seeds, a delicate cream swirl, and fresh chopped herbs.
Notes
- Enhance caramelization by cutting squash into uniform, bite-sized cubes to ensure even roasting and rich, deep flavor development.
- Swap dairy for plant-based alternatives like coconut milk or cashew cream to create a vegan-friendly version that maintains creamy texture.
- Balance sweetness and acidity by adjusting maple syrup and apple cider vinegar ratios according to personal taste preferences and squash’s natural sweetness.
- Elevate presentation and nutrition by experimenting with diverse toppings such as toasted nuts, crispy sage leaves, or a sprinkle of smoked paprika for added complexity.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg