Roasted Butternut Squash Soup
Highlighted under: Healthy & Light
This roasted butternut squash soup is a creamy, comforting dish that's perfect for chilly days.
This roasted butternut squash soup is a delightful blend of flavors and textures, perfect for warming you up on a cold day. The natural sweetness of the squash is enhanced by roasting, giving the soup a rich, caramelized flavor that pairs beautifully with spices.
Why You Will Love This Recipe
- Rich, velvety texture that comforts the soul
- Sweet and savory flavor profile with a hint of spice
- Easy to make and perfect for meal prep
The Benefits of Butternut Squash
Butternut squash is not only delicious but also packed with nutrients. It is rich in vitamins A and C, which are essential for maintaining healthy skin and a strong immune system. Additionally, this winter squash is a good source of fiber, which aids in digestion and helps keep you feeling full longer.
Moreover, butternut squash is low in calories, making it an excellent addition to a balanced diet. Its natural sweetness makes it a favorite among both adults and children, ensuring that this soup can be enjoyed by the whole family. Incorporating butternut squash into your meals can contribute to overall health and wellness.
Perfect Pairings
This roasted butternut squash soup pairs beautifully with a variety of accompaniments. A slice of crusty bread or a warm baguette is perfect for dipping, allowing you to savor every last drop of this creamy soup. For a heartier meal, consider serving it alongside a simple green salad topped with nuts and cranberries.
For those looking to add a little extra protein to their meal, grilled chicken or roasted chickpeas can make a satisfying addition. A dash of chili flakes can also provide an extra kick, enhancing the flavor while keeping the dish comforting.
Tips for the Best Soup
To achieve the best flavor in your roasted butternut squash soup, do not rush the roasting process. Allow the squash to caramelize fully to enhance its natural sweetness. You can also experiment with additional spices such as paprika or coriander for a unique twist on the classic recipe.
If you're short on time, you can use pre-cut butternut squash available in most grocery stores. However, roasting the squash yourself will yield the best flavor and texture. Store any leftovers in an airtight container in the fridge; this soup tastes even better the next day, as the flavors have time to meld.
Ingredients
For the Soup
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Adjust seasonings to taste before serving.
Instructions
Roast the Squash
Preheat your 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 25-30 minutes until tender and caramelized.
Sauté the Aromatics
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Blend the Soup
Once the squash is roasted, add it to the pot along with the vegetable broth, cumin, and nutmeg. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Use an immersion blender to puree the soup until smooth.
Serve
Season with additional salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
Enjoy your delicious, homemade soup!
Serving Suggestions
When serving your roasted butternut squash soup, consider garnishing it with a drizzle of high-quality olive oil or a dollop of sour cream for added richness. Fresh herbs like parsley or cilantro can provide a pop of color and freshness, enhancing both the presentation and flavor.
For a gourmet touch, you can sprinkle some toasted pumpkin seeds or croutons on top for added crunch. These toppings not only add texture but also complement the creamy soup perfectly, creating a well-rounded dish.
Storing and Reheating
This soup can be stored in the refrigerator for up to five days, making it a great option for meal prep. Simply allow it to cool completely before transferring it to an airtight container. When you're ready to enjoy it again, reheat the soup on the stove over medium heat, stirring occasionally until warmed through.
If you want to freeze the soup, let it cool, then portion it into freezer-safe containers. It can last up to three months in the freezer. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing, but a quick blend with an immersion blender will bring it back to its creamy state.
Variations to Try
Feel free to get creative with this recipe! You can add other vegetables like carrots or sweet potatoes for added flavor and nutrition. A splash of apple cider can introduce a hint of sweetness and acidity, balancing the flavors beautifully.
For a spicy version, consider adding diced jalapeños or a pinch of cayenne pepper during the sautéing process. If you prefer a dairy-free option, the coconut milk can be replaced with almond milk or oat milk, which will still lend creaminess to the soup without compromising flavor.
Questions About Recipes
→ Can I make this soup vegan?
Yes, simply omit the coconut milk or substitute it with another plant-based milk.
→ How can I store leftovers?
Store in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
→ Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
→ What can I serve with this soup?
This soup pairs well with crusty bread, a fresh salad, or a grilled cheese sandwich.
Roasted Butternut Squash Soup
This roasted butternut squash soup is a creamy, comforting dish that's perfect for chilly days.
Created by: Lucy Price
Recipe Type: Healthy & Light
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Soup
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
How-To Steps
Preheat your 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 25-30 minutes until tender and caramelized.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Once the squash is roasted, add it to the pot along with the vegetable broth, cumin, and nutmeg. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk if using.
Season with additional salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 36g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 4g