Embrace the essence of fall with “Autumn Glow: Roasted Butternut Squash Soup,” a velvety, warming dish that captures the sweet, nutty flavors of butternut squash. Roasting the squash enhances its natural sugars, adding depth and richness to this comforting soup. Perfect for a chilly day, this soup not only warms the body but also delights the senses with its vibrant color and creamy texture.
Why You’ll Love Roasted Butternut Squash Soup:
- Deeply Flavorful: Roasting the squash brings out a caramelized, sweet flavor that’s unmatched.
- Creamy Texture: Blended until smooth, this soup is luxuriously creamy and satisfying.
- Nutrient-Rich: Butternut squash is packed with vitamins, minerals, and fiber.
- Versatile: Serve as a starter or a main course, and perfect for elegant dinners or casual meals.
Ingredients Notes For Roasted Butternut Squash Soup:
- Butternut Squash: The star of the dish, peeled, seeded, and cubed.
- Olive Oil: For roasting the squash, enhancing its flavor.
- Carrots and Apples: Add sweetness and complexity to the soup.
- Onion and Garlic: Provide a savory base that complements the sweetness of the squash.
- Vegetable Stock: Use a good-quality stock as the liquid base for the soup.
- Seasonings: Thyme, salt, and pepper bring out the natural flavors of the ingredients.
- Cream or Coconut Milk: For finishing the soup, adding richness and a silky texture.
Recipe Steps:
- Roast the Squash:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for about 30 minutes, or until the squash is tender and caramelized.
- Sauté Aromatics:
- While the squash roasts, heat a little olive oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until they are soft and translucent. Add carrots and cook until they start to soften.
- Simmer the Soup:
- Add the roasted squash to the pot along with chopped apples and thyme. Pour in the vegetable stock, ensuring the vegetables are fully submerged. Bring to a simmer and cook until all the ingredients are tender, about 20 minutes.
- Blend the Soup:
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, cool the soup slightly and carefully blend in batches using a stand blender.
- Finish with Cream:
- Stir in cream or coconut milk to achieve the desired creaminess. Adjust the seasoning with salt and pepper to taste.
- Serve:
- Serve the soup hot, garnished with a swirl of cream, some toasted pumpkin seeds, or a sprinkle of fresh thyme.
Storage Options:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze the soup in suitable containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Ingredients
- 1 large butternut squash about 3 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups chicken or vegetable broth
- 1 cup coconut milk or heavy cream
- Optional toppings: crème fraîche toasted pumpkin seeds, fresh herbs (such as thyme or sage), or a drizzle of olive oil
Instructions
Roast the Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelizing at the edges. Remove from the oven.
Cook the Aromatics:
- In a large pot over medium heat, heat an additional tablespoon of olive oil.
- Add the chopped onion and sauté until it is soft and translucent, about 5 minutes.
- Add the minced garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.
Blend the Soup:
- Add the roasted butternut squash and broth to the pot. Bring to a simmer and let cook for 10-15 minutes to meld the flavors.
- Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, you can blend the soup in batches using a regular blender. Be careful when blending hot liquids.
Finish the Soup:
- Stir in the coconut milk or heavy cream and heat through. Adjust seasoning with salt and pepper to taste.
- If the soup is too thick, adjust the consistency with a bit more broth or water until you reach your desired thickness.
Serve:
- Serve the soup hot, garnished with your choice of toppings such as a dollop of crème fraîche, a sprinkle of toasted pumpkin seeds, fresh herbs, or a drizzle of olive oil.
