Description
Warming souls with comfort, Hearty Roasted Butternut Squash Soup brings Mediterranean-inspired elegance to winter kitchens. Silky smooth textures and rich spices invite you to savor each spoonful of seasonal goodness.
Ingredients
Scale
Main Ingredients:
- 1 large butternut squash, peeled and cubed
- 4 cups (960 milliliters) vegetable broth
- 1 cup (240 milliliters) coconut milk
Aromatics and Seasonings:
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons (30 milliliters) olive oil
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Prepare the oven by heating to 400°F (200°C), creating an ideal roasting environment for the butternut squash.
- Massage butternut squash cubes with olive oil, then season generously with salt and pepper, ensuring each piece is evenly coated.
- Arrange seasoned squash on a baking sheet in a single layer, allowing space between pieces for optimal caramelization.
- Roast the squash for 25-30 minutes, transforming the cubes into golden, tender morsels with concentrated flavor.
- In a large pot, warm olive oil and introduce chopped onion and garlic, sautéing until they become soft and translucent.
- Transfer the roasted squash into the pot, combining with vegetable broth and a whisper of nutmeg to enhance the soup’s depth.
- Allow the mixture to simmer gently for 10 minutes, melding the flavors and creating a harmonious base.
- Purée the soup until silky smooth using an immersion blender or carefully transferring to a standard blender in batches.
- Introduce coconut milk, stirring to create a luxurious, creamy texture and warming the soup through for an additional 5 minutes.
- Taste and fine-tune the seasoning with additional salt and pepper, ensuring a perfectly balanced flavor profile.
- Ladle into warm bowls and serve immediately, embracing the comforting essence of this autumn-inspired soup.
Notes
- Roasting transforms the butternut squash’s natural sugars, creating deeper, sweeter caramelized flavors that elevate the entire soup’s profile.
- Consider using a silicone baking mat to prevent squash from sticking and ensure even browning during roasting.
- For a protein boost, top the soup with crispy roasted pumpkin seeds or crumbled bacon for added texture and richness.
- Switch to dairy-free by using coconut milk, making this recipe perfect for vegan and lactose-intolerant diets while maintaining creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg