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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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Roasted Butternut Squash Soup is a warm, velvety fall comfort dish featuring caramelized roasted squash blended with sautéed aromatics and creamy broth. This wholesome, naturally sweet, and nutritious soup offers a smooth, rich texture perfect for cozy dinners or elegant starters, easily adaptable to vegan, gluten-free, or spiced variations.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into cubes
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons olive oil (for roasting and sautéing)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Ingredients & Garnishes

  • Fresh herbs: sage or thyme leaves (about 1 tablespoon, chopped)
  • Cayenne pepper or smoked paprika (1/4 to 1/2 teaspoon for spice)
  • Toasted pumpkin seeds (for topping)
  • Swirl of almond butter (for added richness)
  • Fresh rosemary or chopped parsley (for garnish)
  • Small apple or pear, peeled and cubed (to roast with squash for fruitiness)

Instructions

  1. Prepare and Roast the Squash: Peel, seed, and cut the butternut squash into even cubes. Toss the cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast at 400°F (200°C) for 30-40 minutes until they are tender and lightly caramelized. This step intensifies the natural sweetness and develops deep flavor.
  2. Sauté Aromatics: While the squash is roasting, heat a splash of olive oil or butter in a pot over medium heat. Add the diced onion and minced garlic, cooking gently until softened and fragrant. This creates a savory base that enhances the soup’s overall flavor.
  3. Combine and Simmer: Add the roasted butternut squash cubes to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld beautifully.
  4. Blend Until Creamy: Using an immersion blender, purée the soup directly in the pot until smooth and luscious. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy, ensuring there are no lumps.
  5. Add Cream and Season: Stir in your choice of heavy cream or coconut milk to introduce creaminess. Adjust the seasoning with salt and pepper to taste. Warm the soup gently until just heated through, then serve immediately or keep warm until ready to enjoy.

Notes

  • Cut squash cubes uniformly for even roasting.
  • Roasting the squash is essential for rich, caramelized flavor.
  • Use high-quality vegetable or chicken broth for the best taste.
  • Let the hot soup cool slightly before blending to avoid splatters.
  • Add cream or coconut milk at the end to control final texture and richness.

Nutrition

Keywords: butternut squash soup, roasted squash soup, fall soup, creamy squash soup, vegan squash soup, gluten free soup, autumn recipe, cozy soup

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