Roasted Butternut squash soup

This Roasted Butternut Squash Soup is a delightful way to warm your soul during the chilly seasons. With its creamy texture and rich, caramelized flavors, this soup is perfect for cozy dinners or gatherings with family and friends. The combination of sweet butternut squash and savory spices creates a comforting dish that is nutritious and satisfying.

Why You’ll Love This Recipe

• Comforting and Creamy: The smooth coconut milk adds richness, making each spoonful comforting.
• Easy to Prepare: With simple steps and minimal prep time, this soup comes together effortlessly.
• Flavorful Roasting: Roasting the vegetables enhances their natural sweetness, resulting in deep, delicious flavors.
• Versatile Dish: Enjoy it as an appetizer or a main course; it fits perfectly into any meal!
• Nutritious Ingredients: Packed with vitamins and minerals, this soup is a healthy choice for everyone.

Tools and Preparation

Before you get started, gather the essential tools to make your cooking experience smooth and enjoyable.

Essential Tools and Equipment

• Blender
• Baking Sheet
• Aluminum Foil
• Knife
• Cutting Board
• Large Pot

Importance of Each Tool

• Blender: Essential for achieving that creamy texture in your soup by smoothly blending all ingredients together.
• Baking Sheet: Allows for even roasting of the vegetables, ensuring they caramelize nicely without crowding.
• Large Pot: Perfect for heating up your blended soup and mixing in the coconut milk without splattering.

Ingredients

This roasted butternut squash soup features a variety of fresh ingredients that blend together beautifully.

Main Ingredients

• 1 small to medium-sized Butternut Squash
• 7 fl oz Coconut Milk (200 ml)
• 1-2 Red Onions
• 1-2 Bell Peppers
• 1-2 heads of Garlic
• 2 Tomatoes (or 1 cup of Cherry Tomatoes)
• 1 1/2 cups Vegetable Broth (350 ml)
• 1 tsp Fresh Ginger (optional, grated)
• Olive Oil (enough to drizzle over vegetables)
• Fresh Cilantro (for garnish)

Spices & Seasonings

• 1 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Chili Flakes (optional, to taste)

How to Make Roasted Butternut squash soup

Step 1: Preheat the Oven

Preheat your oven to 390°F (200°C). This will ensure your vegetables roast evenly.

Step 2: Prepare the Vegetables

You can either peel and chop the butternut squash or simply cut it in half for roasting. If you choose to cut it in half, it will require a longer roasting time.

Step 3: Season the Vegetables

Add seasonings including black pepper, cumin, paprika, thyme, rosemary, and chili flakes to the chopped vegetables. Drizzle olive oil over them and toss until evenly coated. If halving the squash, be sure to drizzle oil on the exposed flesh as well. Cover the dish with aluminum foil.

Step 4: Roasting

Place the baking sheet in the oven and roast for about 1 1/2 hours. Check occasionally; if you’ve chopped smaller pieces, they will cook faster. Remove the aluminum foil during the last 10 minutes for a nice caramelization.

Step 5: Blending

Once roasted, scoop out the flesh of the butternut squash if halved. Transfer all roasted vegetables into a blender. Pour in vegetable broth and add ginger if using. Blend until smooth.

Step 6: Cooking the Soup

Pour your blended mixture into a large pot over medium heat. Stir in coconut milk and cook for about 2 minutes just until heated through.

Step 7: Final Touch

Taste your soup and adjust seasonings as needed. Serve garnished with fresh cilantro, a drizzle of coconut milk on top, and a pinch of chili flakes if desired.

Enjoy your homemade Roasted Butternut Squash Soup, perfect for any occasion!

How to Serve Roasted Butternut squash soup

This roasted butternut squash soup is wonderfully versatile. You can serve it in various ways to enhance its flavors and create a delightful dining experience.

As a Starter

• A small bowl of soup is perfect as an appetizer before a meal, whetting the appetite with its creamy texture and rich flavor.

With Crusty Bread

• Pair the soup with warm, crusty bread or baguette slices for dipping, adding a satisfying crunch and rustic touch.

Topped with Seeds

• Add a sprinkle of toasted pumpkin or sunflower seeds on top for added texture and nuttiness, enhancing the overall experience.

With a Side Salad

• Serve alongside a fresh green salad dressed in vinaigrette to balance the richness of the soup with some crispness.

Drizzled with Coconut Milk

• A swirl of coconut milk on top not only adds creaminess but also makes for an appealing presentation.

Garnished with Fresh Herbs

• Finish with fresh cilantro or parsley to brighten up the flavors and add a pop of color to your dish.

How to Perfect Roasted Butternut squash soup

To achieve the best flavor and texture in your roasted butternut squash soup, consider these helpful tips.

• Choose ripe squash: Select butternut squash that feels heavy for its size and has smooth skin, indicating ripeness and sweetness.
• Cut uniformly: Ensure all vegetables are cut into similar sizes for even roasting, ensuring they cook at the same rate.
• Adjust spices: Don’t hesitate to tweak spices according to your taste preferences; add more cumin for warmth or chili flakes for heat.
• Blend thoroughly: Blend until completely smooth for that desired creamy texture; no lumps should remain for the best mouthfeel.
• Taste as you go: Always taste your soup before serving; adjust seasonings as needed to achieve the right flavor balance.
• Serve hot: Enjoy the soup piping hot, as it enhances the flavors and provides a comforting experience during cooler months.

Best Side Dishes for Roasted Butternut squash soup

Pairing side dishes with roasted butternut squash soup can elevate your meal. Here are some excellent options:

1. Garlic Bread: Toasted slices of bread slathered in garlic butter offer a delicious contrast to the creamy soup.
2. Bruschetta: Fresh tomato bruschetta gives a refreshing bite that complements the sweetness of the butternut squash.
3. Grilled Cheese Sandwich: A classic pairing; gooey cheese inside crispy bread is perfect for dipping into the warm soup.
4. Roasted Vegetables: Serve seasonal roasted vegetables on the side for added nutrients and textures that harmonize well with the soup.
5. Caesar Salad: A tangy Caesar salad brings crispness and zest that balances out the rich flavors of the butternut squash.
6. Quinoa Salad: A light quinoa salad mixed with herbs offers protein and freshness that pairs beautifully with this cozy dish.

Common Mistakes to Avoid

When preparing your Roasted Butternut squash soup, keep these common mistakes in mind to ensure a delicious outcome.

• Skipping the Seasoning: Many people overlook seasoning their vegetables before roasting. Always season generously to enhance the flavors of the soup.
• Improper Roasting Time: Not roasting the butternut squash long enough can result in a bland soup. Ensure you roast until golden and soft for the best flavor.
• Using Cold Ingredients: Adding cold coconut milk straight from the fridge can cool down your soup. Allow it to sit at room temperature for a bit before adding it.
• Not Blending Enough: If you don’t blend the soup thoroughly, it may have an undesirable texture. Blend until completely smooth for that creamy consistency.
• Skipping Garnishes: Forgetting to garnish with fresh cilantro or additional spices can make your dish less appealing. A few garnishes can elevate the presentation and taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Allow the soup to cool completely before sealing.

Freezing Roasted Butternut squash soup

• Freeze in freezer-safe containers or bags for up to 3 months.
• Leave some space in containers as the soup will expand when frozen.

Reheating Roasted Butternut squash soup

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warm.
• Microwave: Heat in 30-second intervals, stirring in between until heated through.
• Stovetop: Warm on low heat, stirring frequently to prevent sticking.

Frequently Asked Questions

Here are some common questions about making Roasted Butternut squash soup.

Can I use other types of squash?

Yes, you can substitute butternut squash with other varieties like acorn or pumpkin for different flavors and textures.

How do I add more protein?

To make your Roasted Butternut squash soup more filling, consider adding cooked lentils or chickpeas while blending for added protein.

Is this recipe gluten-free?

Absolutely! This Roasted Butternut squash soup is naturally gluten-free and perfect for anyone avoiding gluten in their diet.

What spices work well with this soup?

In addition to cumin and paprika, you might try adding nutmeg or coriander for extra warmth and depth of flavor.

Final Thoughts

This Roasted Butternut squash soup is not only comforting but also versatile. You can easily customize it by adding different spices or toppings based on your preference. With its creamy texture and rich flavors, it’s sure to become a favorite during fall and winter months. Give it a try today!

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Roasted Butternut Squash Soup

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• Author: Alexia
• Total Time: 1 hour 45 minutes
• Yield: Approximately six servings 1x

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Description

Indulge in the comforting warmth of Roasted Butternut Squash Soup, a perfect dish for chilly evenings. This creamy soup blends the natural sweetness of roasted butternut squash with savory spices, delivering rich flavors that soothe the soul. Enhanced by smooth coconut milk, each spoonful offers a velvety experience that’s both nutritious and satisfying. Ideal as an appetizer or a main course, this versatile soup is easy to prepare and perfect for cozy gatherings with family and friends. Enjoy it paired with warm crusty bread or topped with fresh herbs for an elevated dining experience.

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Ingredients

Scale 1x2x3x

• 1 small to medium-sized butternut squash
• 7 fl oz coconut milk (200 ml)
• 1–2 red onions
• 1–2 bell peppers
• 1–2 heads of garlic
• 2 tomatoes (or 1 cup cherry tomatoes)
• 1 1/2 cups vegetable broth (350 ml)
• Olive oil (for drizzling)
• Fresh cilantro (for garnish)

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Instructions

1. Preheat your oven to 390°F (200°C).
2. Peel and chop the butternut squash or cut it in half for roasting.
3. Toss chopped vegetables with black pepper, cumin, paprika, thyme, rosemary, and olive oil until coated. If halving the squash, drizzle oil on the exposed flesh as well.
4. Cover with aluminum foil and roast on a baking sheet for about 1.5 hours until tender.
5. Scoop out the squash if halved and transfer all roasted vegetables into a blender. Add vegetable broth and ginger (if using) then blend until smooth.
6. Pour the mixture into a large pot over medium heat, stir in coconut milk, and heat through for about 2 minutes.
7. Taste and adjust seasonings before serving garnished with cilantro.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Soup
• Method: Baking/Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 6g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg