Creamy Roasted Butternut Squash Soup Recipe Delight

Roasted butternut squash soup is like a warm hug in a bowl. Imagine spooning up velvety-smooth goodness, with hints of sweetness and a touch of spice that dances on your tongue. The aroma wafts through your kitchen, drawing everyone in like moths to a flame – or, in this case, soup to a spoon. For more inspiration, check out this orange custard squares recipe.

This cozy dish brings back memories of chilly autumn evenings, when I’d gather with friends around the table, enjoying hearty bowls of roasted butternut squash soup. autumn salad pairing It’s perfect for those moments when you want something heartwarming and delicious to share with loved ones while wrapped up in blankets.

The first time I made roasted butternut squash soup, my friends couldn’t stop raving about how it tasted like autumn itself.

Essential Ingredients

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

• Butternut Squash: Choose firm squashes with smooth skin; they should feel heavy for their size.
• Olive Oil: A good quality extra virgin olive oil enhances the flavor and adds richness.
• Onion: Use a medium yellow onion for sweetness; sauté until translucent and aromatic.
• Garlic: Fresh garlic cloves add depth; don’t skimp on this aromatic superstar. garlic bread to enjoy.
• Vegetable Broth: Opt for low-sodium broth to control salt levels; it provides the base for the soup.
• Cinnamon: A pinch of cinnamon complements the sweetness of the squash beautifully.
• Salt & Pepper: Essential for seasoning; always taste before serving!

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

Let’s Make it Together

Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle olive oil over each half, then season with salt and pepper.

Roast the Squash: Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until fork-tender and caramelized.

Sauté Aromatics: In a large pot over medium heat, add olive oil and diced onions. Cook until soft and translucent, about 5-7 minutes, releasing an enticing aroma.

Add Garlic & Spices: Stir in minced garlic and cinnamon; cook for another minute until fragrant. The combination will have you dreaming of fall!

Add Broth & Squash Flesh: Carefully scoop the roasted squash from its skin into the pot. Pour in vegetable broth until fully submerged; stir well.

Blend Until Smooth: Use an immersion blender or transfer to a blender (in batches) and puree until silky smooth. Adjust seasoning if necessary – taste testing is key!

Enjoying each spoonful of this creamy roasted butternut squash soup transports you straight into cozy bliss; perfect for gatherings or simply warming up after a long day! creamy chicken recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash to bring out its sweetness, then sauté onions and garlic before blending everything for a creamy texture. For more inspiration, check out this garlic butter green beans recipe recipe.

Add Your Touch

Feel free to add apple for sweetness or ginger for a kick! You can also experiment with different herbs like thyme or sage.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove or in the microwave until warm.

Making roasted butternut squash soup for my friends turned into an unexpected potluck—everyone came over asking for seconds and thirds!

FAQ

Can I make roasted butternut squash soup vegan?

vegan main dish option.

Absolutely! Just use vegetable broth instead of chicken broth for a vegan-friendly version.

How can I thicken my soup?

Add more roasted squash or blend in cooked potatoes to achieve your desired thickness.

What toppings work well with this soup?

Top with crunchy croutons, toasted seeds, or a swirl of coconut cream for added flair.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Roasted Butternut Squash Soup

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• Author: Amelia
• Total Time: 55 minutes
• Yield: About 4 servings 1x

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Description

Roasted butternut squash soup is a comforting dish that captures the essence of autumn in each spoonful. Creamy, velvety, and subtly spiced, this delightful soup is perfect for chilly evenings or gatherings with loved ones. With its natural sweetness and rich flavor, it’s sure to warm your heart and home.

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Ingredients

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• 1 medium butternut squash (about 2 pounds)
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
2. Place cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until fork-tender.
3. In a large pot over medium heat, add olive oil and diced onion. Sauté for 5-7 minutes until translucent.
4. Stir in minced garlic and cinnamon; cook for an additional minute.
5. Scoop the roasted squash flesh into the pot, pour in vegetable broth, and stir well.
6. Blend the mixture until smooth using an immersion blender or regular blender in batches. Adjust seasoning as needed.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 5g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg