Description
A comforting and creamy Butternut Squash Soup recipe that combines roasted butternut squash with warm spices and a touch of coconut milk or cream. Perfect for chilly days, this soup is easy to prepare, packed with flavor, and can be topped with croutons, pumpkin seeds, fresh herbs, or a drizzle of cream for an extra touch.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil (for roasting)
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup coconut milk or heavy cream
Optional Toppings
- Croutons
- Pumpkin seeds
- Fresh herbs
- Drizzle of cream
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet to ensure even roasting.
- Roast the Squash: Place the baking sheet in the oven and roast the squash for 25-30 minutes, or until tender and lightly caramelized. Turn the cubes halfway through roasting to promote even cooking and browning.
- Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent. Then, add the minced garlic and cook for another minute until fragrant.
- Add Broth and Spices: Stir in the roasted butternut squash along with cinnamon, nutmeg, and optional ginger. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow all the flavors to meld together.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.
- Stir in Coconut Milk or Cream: Add the coconut milk or heavy cream to the blended soup and stir well to combine. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with your choice of croutons, pumpkin seeds, fresh herbs, or a drizzle of cream for added texture and flavor.
Notes
- You can substitute coconut milk with heavy cream depending on your preference or dietary needs.
- For a spicier version, add a pinch of cayenne pepper or chili flakes while simmering.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; thaw thoroughly before reheating.
- Use an immersion blender for convenience and less cleanup, but a regular blender works just as well.
