This roasted butternut squash soup is cozy and warm, perfect for chilly days! The sweet squash blends with spices to create a creamy delight that feels like a hug in a bowl.
Making this soup is super easy. I just chop the squash, roast it, blend it up, and voilà! It’s also great with a sprinkle of seeds on top for a little crunch. Yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! If you can’t find butternut squash, you can use sweet potatoes or pumpkin as a substitute. They both bring a similar sweetness to the soup.
Olive Oil: While olive oil adds great flavor, feel free to use vegetable oil or coconut oil if you prefer. Both work well for roasting the squash.
Vegetable Broth: You can easily swap vegetable broth with chicken broth for a non-vegetarian option. If you’re low on broth, water works in a pinch – just season a bit more.
Coconut Milk or Cream: If you want a lighter option, substitute with soy milk, almond milk, or even Greek yogurt for creaminess, though it’ll alter the flavor a bit.
How do I get the Roasted Squash to Be Perfectly Tender?
Roasting is a key step for bringing out the squash’s natural sweetness. Here’s how to do it right:
- Cut the squash into even cubes to ensure they cook at the same rate.
- Spread the cubes out on the baking sheet without crowding, which helps them roast instead of steam.
- Check for doneness by poking with a fork. They should be tender but slightly caramelized on the edges.
Taking the time to roast the squash fully makes a big difference in flavor!
Roasted Butternut Squash Soup
Ingredients You’ll Need:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (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 (plus extra for garnish)
- Fresh sage leaves or pumpkin seeds, for garnish (optional)
How Much Time Will You Need?
This soup will take about 15 minutes of prep time, plus 30-40 minutes of roasting the squash, and around 15 minutes for cooking and blending. In total, you’re looking at about 1 hour to enjoy this cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get it nice and hot for roasting the squash.
2. Prepare the Butternut Squash:
On a baking sheet, spread out the cubed butternut squash. Drizzle it with olive oil, and sprinkle salt and pepper on top. Give it a good toss with your hands or a spatula so every piece is coated with oil.
3. Roast the Squash:
Roast the squash in your preheated oven for about 30-40 minutes. Make sure to turn the pieces halfway through so they caramelize nicely. You want them to be tender when you poke them with a fork.
4. Sauté the Onion and Garlic:
While the squash is roasting, take a large pot and heat a bit of olive oil over medium heat. Add the chopped onion and cook for about 5-7 minutes, until it’s soft and translucent. Then toss in the minced garlic and cook for another minute until it smells amazing!
5. Combine Ingredients:
Once the squash is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth, and sprinkle in the cinnamon, nutmeg, and optional ginger. Bring everything to a boil, then lower the heat and let it simmer for about 10 minutes. This step helps the flavors meld together.
6. Blend the Soup:
Now, take an immersion blender and blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully fill a blender with the soup in batches and blend until smooth.
7. Add Creaminess:
Stir in the coconut milk or heavy cream. Taste and adjust the seasoning with salt and pepper as needed. If needed, warm the soup on low heat for a few minutes.
8. Serve and Enjoy:
Serve the soup hot, with a drizzle of extra cream or coconut milk on top. Garnish with fresh sage leaves or pumpkin seeds for an extra touch!
Enjoy the comforting, velvety richness of this roasted butternut squash soup! Perfect for cozy nights!
Can I Use Frozen Butternut Squash for This Recipe?
Yes! If you opt for frozen butternut squash, make sure it’s thawed before roasting. You may not get the same caramelization, but the flavor will still be delicious!
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and coconut milk instead of heavy cream. It stays creamy and flavorful without any animal products!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove or in the microwave, adding a bit of broth or water if it thickens too much.
Can I Add Other Vegetables to the Soup?
Absolutely! Carrots, sweet potatoes, or even apples can add a delightful twist to the flavor. Just roast them alongside the butternut squash for the best results!