Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a heartwarming, velvety soup made with roasted butternut squash, perfect for cozy comfort on chilly days. This dish combines the natural sweetness of caramelized vegetables with aromatic seasonings for a rich, satisfying experience.

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The secret to this soup's deep flavor lies in the roasting process. By oven-roasting the squash, carrots, and onions together, you unlock a caramelized sweetness that creates a complex base for the broth and spices to build upon.

Ingredients

• Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped.
• Liquids: 4 cups vegetable broth (gluten-free, if needed); 2 tbsp olive oil.
• Seasonings: 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground nutmeg; 1/4 tsp cayenne pepper (optional).
• Garnish: 1/4 cup heavy cream or coconut cream (optional); toasted pumpkin seeds (optional); fresh thyme (optional).

Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place the cubed butternut squash, chopped onion, garlic cloves, and carrot on a baking sheet. Drizzle with olive oil and toss to coat.

Step 3

Roast in the oven for 30–35 minutes, stirring halfway through, until squash is tender and caramelized.

Step 4

Transfer the roasted vegetables to a large pot. Add vegetable broth, salt, black pepper, nutmeg, and cayenne pepper (if using).

Step 5

Bring to a simmer over medium heat. Cook for 10 minutes to blend flavors.

Step 6

Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.

Step 7

Adjust seasoning to taste. If desired, stir in heavy cream or coconut cream for extra richness.

Step 8

Serve hot, garnished with toasted pumpkin seeds and fresh thyme.

Zusatztipps für die Zubereitung

To ensure safety for all guests, always check broth and garnish labels for hidden allergens. For an extra layer of flavor, you can add a small apple to the roasting tray for a subtle, natural sweetness.

Varianten und Anpassungen

For a vegan version of this comforting soup, simply use coconut cream instead of heavy cream. If you prefer a hint of heat, the optional cayenne pepper is a great addition to balance the sweet notes of the butternut squash.

Serviervorschläge

This soup pairs wonderfully with crusty bread or a classic grilled cheese sandwich. Garnish each bowl with toasted pumpkin seeds and fresh thyme for a beautiful presentation and added texture.

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With only 180 calories per serving, this Roasted Butternut Squash Soup is a nutritious way to warm up during the colder months. Its velvety finish and balanced spices make it a favorite for both family dinners and quiet nights in.

Recipe Questions

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 5 days. Reheat gently on the stovetop, adding a splash of broth if it thickens. You can also freeze it for up to 3 months in airtight containers.

→ How do I make this soup vegan?

Simply substitute coconut cream for heavy cream, or omit the cream entirely. The soup is naturally rich and creamy from the roasted squash. Ensure your vegetable broth is also vegan-certified.

→ What can I substitute for butternut squash?

You can use other winter squash varieties like acorn squash, kabocha, or sugar pumpkin. Sweet potatoes also work well, though they'll create a slightly different flavor profile. Adjust roasting time based on your vegetable choice.

→ Why roast the vegetables instead of boiling them?

Roasting caramelizes the natural sugars in the vegetables, developing deep, complex flavors and adding a subtle sweetness. This method creates a richer, more flavorful soup compared to simply boiling the ingredients.

→ Can I use pre-cut butternut squash?

Absolutely! Pre-cut butternut squash from the grocery store is a convenient time-saver. Just ensure the pieces are roughly uniform in size for even roasting. This can reduce your prep time significantly.

→ How do I adjust the consistency if my soup is too thick or thin?

If your soup is too thick, gradually add more vegetable broth or water while blending until you reach your desired consistency. If it's too thin, simmer uncovered for 10-15 minutes to reduce and concentrate the flavors.