Roasted Butternut Squash Soup
Indulge in the creamy, comforting goodness of roasted butternut squash soup. This recipe brings together the natural sweetness of butternut squash and the depth of spices, making it an ideal dish for cozy evenings or festive gatherings. Easy to prepare, it’s a delightful way to warm up on chilly days, leaving you satisfied and nourished.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
- Fresh herbs for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 180 calories, 4g protein, 10g fat, 20g carbohydrates, 5g fiber, and 3g sugar. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into cubes.
- In a large bowl, toss the squash with olive oil, salt, pepper, cumin, and nutmeg.
- Spread the squash on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes until tender and caramelized.
- In a large pot, heat a little olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add the roasted squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, stir in coconut milk if using, and adjust seasoning.
Alternative Ingredients
You can substitute butternut squash with pumpkin or sweet potatoes if preferred. For a creamier texture, use heavy cream instead of coconut milk. Feel free to add spices like ginger or cinnamon for a unique twist.
Serving and Pairings
This soup pairs beautifully with crusty bread, a fresh green salad, or a sprinkle of croutons. Consider serving it with a dollop of sour cream or yogurt for added richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through. This soup can be frozen for up to 3 months; just thaw and reheat before serving.
Cooking Mistakes
- Overcooking the squash can lead to a mushy texture.
- Not seasoning enough can make the soup bland.
- Using too much liquid may dilute the flavor.
- Skipping the roasting step can result in less depth of flavor.
- Not blending thoroughly can leave chunks in the soup.
Helpful Tips
- Roast the squash until caramelized for best flavor.
- Use an immersion blender for easy blending directly in the pot.
- Adjust spices according to taste preference.
- For a spicy kick, add a pinch of cayenne pepper.
FAQs
Can I make this soup vegan?
Yes, this soup is naturally vegan if you use vegetable broth and coconut milk.
How can I thicken the soup?
You can thicken the soup by adding more roasted squash or using a cornstarch slurry to achieve your desired consistency.
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash can be used directly in this recipe without thawing.
What can I add for extra protein?
Consider adding cooked lentils, chickpeas, or tofu for an extra protein boost.
How long does this soup last in the fridge?
The soup will last in the refrigerator for up to 3 days when stored properly in an airtight container.
Conclusion
This roasted butternut squash soup is a delicious and healthy option for any meal. Its rich flavors and creamy texture will delight your taste buds, making it a perfect dish for both everyday dining and special occasions. Enjoy every warm spoonful!
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk optional
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and dice the butternut squash into cubes.
- In a large bowl, toss the squash with olive oil, salt, pepper, cumin, and nutmeg.
- Spread the squash on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes until tender and caramelized.
- In a large pot, heat a little olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add the roasted squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, stir in coconut milk if using, and adjust seasoning.
