Roasted Butternut Squash Soup: 5 Creamy Comforts to Try Today
Introduction
As the autumn leaves paint the world in warm hues, it’s time to welcome the season’s most comforting dish: Roasted Butternut Squash Soup. This velvety concoction is not just a meal; it’s a hug in a bowl. Perfect for those chilly evenings when you crave something nurturing and delicious, this soup combines the sweetness of roasted butternut squash with a medley of aromatic spices. Let’s embark on a culinary journey that will warm your soul and tantalize your taste buds!
Why is it Perfect for You?
Healthy squash soup is more than just a tasty dish; it’s a nutritional powerhouse. Packed with vitamins A and C, fiber, and antioxidants, this creamy soup supports your immune system and digestive health. It’s an excellent choice for those seeking a low-calorie yet satisfying meal. Whether you’re a seasoned chef or a kitchen novice, this easy fall soup recipe is foolproof and guaranteed to impress.
Ingredients List
◾ 2 large butternut squash, peeled and cubed
◾ 2 tablespoons olive oil
◾ 1 large onion, diced
◾ 3 garlic cloves, minced
◾ 4 cups vegetable broth
◾ 1 cup coconut milk
◾ 1 teaspoon ground cumin
◾ 1/2 teaspoon ground cinnamon
◾ 1/4 teaspoon nutmeg
◾ Salt and pepper to taste
◾ Optional: roasted pumpkin seeds for garnish
Preparation Time and Servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the seasoned squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized. This roasting process enhances the natural sweetness of the squash, giving our soup a deep, rich flavor profile.
Step 2: Sauté the Aromatics
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Toss in the minced garlic and cook for another minute, allowing the aromatics to release their flavors and create a fragrant base for our soup.
Step 3: Combine and Simmer
Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
Step 4: Blend and Season
Using an immersion blender or working in batches with a regular blender, puree the soup until smooth and velvety. Stir in the coconut milk, cumin, cinnamon, and nutmeg. Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to harmonize.
Step 5: Serve and Garnish
Ladle the hot soup into bowls. For an extra touch of elegance and crunch, garnish with roasted pumpkin seeds. Your Roasted Butternut Squash Soup is now ready to be savored!
Nutritional Information
This vegetarian comfort food is not only delicious but also nutritious. It’s high in vitamins A and C, potassium, and fiber. The use of coconut milk adds healthy fats while keeping the soup dairy-free.
Calories per Person
Approximately 220 calories per serving.
Healthier Alternatives for the Recipe
For an even lighter version, you can substitute half of the coconut milk with almond milk. To reduce the calorie content further, use less oil for roasting and sautéing, opting for a non-stick pan or cooking spray instead.
Serving Suggestions
Pair this creamy soup with a crisp green salad and a slice of whole-grain bread for a complete meal. For a more indulgent experience, serve it with a grilled cheese sandwich on the side – perfect for dipping!
Common Mistakes to Avoid
Avoid overcooking the squash, as it can lead to a loss of nutrients and flavor. Don’t skimp on the seasoning – the spices are crucial for bringing out the best in the butternut squash. Lastly, be careful when blending hot soup to prevent accidents.
Storing Tips for the Recipe
This roasted vegetable soup keeps well in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed to adjust consistency.
FAQs
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have time to develop. Make a big batch and enjoy it throughout the week.
Is this recipe vegan?
Yes, this recipe is 100% vegan as long as you use vegetable broth.
Can I use pre-cut butternut squash?
Certainly! Pre-cut squash can be a great time-saver. Just adjust the roasting time as needed since the pieces might be smaller.
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, you can use heavy cream or any plant-based milk of your choice.
Can I add other vegetables to this soup?
Definitely! Carrots, sweet potatoes, or pumpkin would be delicious additions to this soup.
Conclusion
Roasted Butternut Squash Soup is more than just a recipe; it’s a celebration of autumn’s bounty. With its creamy texture, warming spices, and nourishing ingredients, this soup is sure to become a staple in your fall and winter menu. Whether you’re cooking for yourself, your family, or guests, this versatile dish is guaranteed to impress. So grab your apron, and let’s bring the cozy comfort of butternut squash soup to your table!
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Share your experience with us
OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
