Cozy Roasted Butternut Squash Soup Recipe for Fall Bliss

The aroma of roasted butternut squash soup wafts through the kitchen, wrapping you in a warm hug on a chilly day. It’s the kind of dish that makes you feel all cozy inside, with its velvety texture and sweet, nutty flavor whispering secrets of autumn. perfect side of roasted Brussels sprouts.

Imagine sitting down with a steaming bowl, savoring each spoonful while rain patters against your window. This soup is perfect for those lazy Sundays or when you need a quick meal that tastes gourmet. Your taste buds are in for an incredible treat.

I remember the first time I made this soup; my friends couldn’t get enough of it! They kept asking for seconds and thirds, completely ignoring my “one bowl per person” rule.

Essential Ingredients

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

• Butternut Squash: Choose a firm squash with smooth skin; it’s the star of this creamy delight.
• Onion: A medium yellow onion works wonders, adding sweetness as it caramelizes. For more inspiration, check out this Thick and Chewy Caramel Coconut Cookies recipe.
• Garlic: Fresh garlic cloves are essential; they infuse the soup with aromatic goodness.
• Vegetable Broth: Opt for low-sodium broth to control the saltiness and let the flavors shine.
• Coconut Milk: This adds creaminess and a hint of tropical sweetness; full-fat works best for richness.
• Olive Oil: A drizzle helps caramelize veggies and enhances flavors during roasting.
• Spices (Cinnamon & Nutmeg): Just a pinch brings warmth and depth to the overall flavor profile.

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

Let’s Make it together

Prepare Your Ingredients: Begin by peeling and chopping the butternut squash into cubes. Dice the onion and mince the garlic finely to ensure even cooking.

Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast until tender and slightly caramelized, about 25-30 minutes.

Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once hot, sauté onions until translucent and fragrant—around 5-7 minutes—then stir in minced garlic for an extra punch.

Add Broth and Coconut Milk: Pour in vegetable broth and coconut milk after adding garlic. Bring to a simmer while scraping any flavorful bits off the pot’s bottom.

Blend Until Smooth: Use an immersion blender or transfer to a regular blender in batches. Blend until silky-smooth; this step transforms your soup into something magical!

Taste & Season: Return to heat and add cinnamon and nutmeg. Taste-test before adjusting seasoning; sometimes it just needs that extra bit of love!

Now you have roasted butternut squash soup that’s not only delicious but also makes you feel like you’ve brought autumn straight into your kitchen! Enjoy it hot with crusty bread or as a starter at dinner parties—the possibilities are endless! For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash until tender. While it roasts, sauté onions and garlic for a flavor-packed base before blending everything together.

Add Your Touch

Feel free to swap in sweet potatoes or add spices like nutmeg or cinnamon for a unique twist on this classic recipe. delicious sweet potato casserole.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. similar creamy pumpkin soup Reheat gently on the stove over low heat to maintain its creamy texture.

It was a chilly autumn evening when I first served this soup at a dinner party. The laughter, compliments, and empty bowls made my heart swell with joy and pride.

FAQ

How can I make my roasted butternut squash soup vegan?

Simply substitute vegetable broth for chicken broth and use coconut milk instead of cream.

Can I freeze roasted butternut squash soup?

Yes! Freeze it in portions for easy reheating later; just avoid freezing with toppings.

What can I serve with roasted butternut squash soup?

Serve it with crusty bread or a fresh salad for a cozy meal combination.

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Roasted Butternut Squash Soup

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• Author: Amelia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Roasted butternut squash soup is the ultimate comfort food for chilly days. This velvety, creamy soup combines the natural sweetness of roasted butternut squash with aromatic spices, delivering a warm hug in every bowl. Perfect for cozy nights or quick gourmet meals, this easy recipe will elevate your autumn dining experience and impress family and friends alike.

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, cubed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
3. In a large pot, heat olive oil over medium heat. Sauté onions until translucent (5-7 minutes), then add minced garlic and cook for another minute.
4. Pour in the vegetable broth and coconut milk; bring to a simmer.
5. Add roasted squash to the pot and blend until smooth using an immersion blender or regular blender.
6. Stir in cinnamon and nutmeg; taste and adjust seasoning if needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 5g
• Sodium: 300mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg