Description
A smooth and velvety butternut squash soup made from roasted squash blended with warm spices and cream, delivering a naturally sweet and comforting dish perfect for fall.
Ingredients
Main Ingredients
- 1 butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup cream or coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Roast the squash: Preheat the oven to 200°C (400°F). Toss the peeled and cubed butternut squash with olive oil and spread it evenly on a baking sheet. Roast for about 25 minutes until tender and slightly caramelized.
- Sauté aromatics: While the squash roasts, heat a pot over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
- Combine and simmer: Add the roasted butternut squash and vegetable broth into the pot with the sautéed onion and garlic. Bring the mixture to a gentle simmer and cook for 5 minutes to blend the flavors.
- Blend until smooth: Using an immersion blender or transferring carefully to a countertop blender, blend the soup until silky smooth and creamy.
- Add cream and spices: Stir in the cream or coconut milk along with cinnamon, nutmeg, and salt and pepper to taste. Mix well to combine all the flavors.
- Final simmer and serve: Return the soup to a low heat and simmer briefly for 2-3 minutes to warm through after adding the cream and spices. Adjust seasoning as needed and serve hot.
Notes
- Use coconut milk for a dairy-free and vegan option.
- Add a knob of fresh ginger while sautéing for extra warmth and depth of flavor.
- Garnish with toasted pumpkin seeds, fresh herbs like parsley or thyme for added texture and aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting + Stovetop
- Cuisine: Mediterranean
