Our Best Roasted Butternut Squash Soup

Looking for a delicious and hearty soup to warm you up on a chilly day? Look no further than our best roasted butternut squash soup. Made with fresh ingredients and bursting with flavor, this soup is sure to become a favorite in your household.

This soup starts with roasting the butternut squash to bring out its natural sweetness and add depth to the flavor. The roasted squash is then combined with sautéed onions, garlic, and a medley of fragrant spices, creating a rich and aromatic base for the soup.

To enhance the creaminess and texture of the soup, we add a splash of heavy cream and a hint of maple syrup. These ingredients balance the earthiness of the roasted squash and bring a touch of sweetness to the overall taste. For those who prefer a dairy-free option, substituting coconut milk for the heavy cream works just as well.

Ingredients:	Instructions:
1 medium butternut squash, peeled and cubed 1 onion, chopped 2 cloves of garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 cups vegetable broth 1/2 cup heavy cream or coconut milk 1 tablespoon maple syrup Salt and pepper to taste	Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 30-35 minutes, until tender and slightly caramelized. In a large pot, sauté the chopped onion and minced garlic until softened and fragrant. Add the roasted butternut squash, ground cumin, ground cinnamon, and ground nutmeg to the pot. Stir well to coat the squash with the spices. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes to allow the flavors to meld together. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. Stir in the heavy cream or coconut milk and maple syrup. Season with salt and pepper to taste. Serve hot and garnish with a sprinkle of cinnamon or a drizzle of cream, if desired.

Ingredients:

Instructions:

1 medium butternut squash, peeled and cubed
1 onion, chopped
2 cloves of garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup heavy cream or coconut milk
1 tablespoon maple syrup
Salt and pepper to taste

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 30-35 minutes, until tender and slightly caramelized.
In a large pot, sauté the chopped onion and minced garlic until softened and fragrant.
Add the roasted butternut squash, ground cumin, ground cinnamon, and ground nutmeg to the pot. Stir well to coat the squash with the spices.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes to allow the flavors to meld together.
Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
Stir in the heavy cream or coconut milk and maple syrup. Season with salt and pepper to taste.
Serve hot and garnish with a sprinkle of cinnamon or a drizzle of cream, if desired.

Once the soup is ready, serve it hot and garnish it with a sprinkle of cinnamon or a drizzle of cream for an extra touch of decadence. This roasted butternut squash soup pairs perfectly with a crusty bread or a green salad, making it a satisfying and comforting meal. Whether you’re cozying up by the fireplace or hosting a dinner party, this soup is guaranteed to impress.

Gathering the Ingredients for Roasted Butternut Squash Soup

Butternut Squash: The star of the soup, butternut squash is a winter vegetable with a sweet, nutty flavor. Look for a squash that is firm and heavy for its size.
Onion: A yellow or white onion will add flavor and depth to the soup. You can chop it finely or leave it in larger pieces for a rustic texture.
Garlic: Fresh garlic cloves will add a savory aroma and taste to the soup. Mince them finely for even distribution throughout the soup.
Olive Oil: You will need olive oil to coat the butternut squash before roasting it. This will help enhance the flavors and give the squash a caramelized exterior.
Vegetable Broth: Vegetable broth serves as the base of the soup and adds flavor. You can use homemade or store-bought broth, depending on your preference.
Seasonings: To enhance the taste of the soup, you will need salt, pepper, and dried herbs such as thyme or sage. Adjust the seasonings to your liking.
Optional Garnishes: For additional flavor and presentation, you can garnish the soup with ingredients like fresh herbs, croutons, or a drizzle of cream.

Once you have gathered all the ingredients, you will be ready to make the roasted butternut squash soup. This comforting and flavorful soup is perfect for cozy nights at home or as a starter for a holiday meal. With its rich and creamy texture, it is sure to be a crowd-pleaser.

Roasting the Butternut Squash

To roast the butternut squash, start by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the squash lengthwise and scoop out the seeds and fibers from the center. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil.

Roast the squash in the preheated oven for about 40-45 minutes, or until the flesh is tender and easily pierced with a fork. The roasting time may vary depending on the size of the squash. Once the squash is roasted, remove it from the oven and let it cool slightly before handling.