Description
A smooth and velvety butternut squash soup made by roasting the squash to enhance its natural sweetness, then blending it with warm spices and cream for a comforting and nourishing dish perfect for fall or any cozy meal.
Ingredients
Vegetables
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Oils
- 1 tbsp olive oil
- 3 cups vegetable broth
- 1/2 cup cream or coconut milk
Spices
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Roast the squash: Preheat the oven to 200°C (approximately 400°F). Toss the peeled and cubed butternut squash with olive oil then spread it evenly on a baking sheet. Roast for about 25 minutes or until tender and slightly caramelized to deepen the flavor.
- Sauté aromatics: While the squash is roasting, heat a pot over medium heat. Add the chopped onion and minced garlic, sautéing them gently until they become soft and translucent, releasing their sweetness and fragrance.
- Simmer with broth: Add the roasted butternut squash to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld and the squash to soften further if needed.
- Blend the soup: Using an immersion blender or a countertop blender in batches, blend the squash mixture until completely smooth and creamy, ensuring a velvety texture without lumps.
- Add cream and spices: Stir in the cream or coconut milk for richness, then season with cinnamon, nutmeg, salt, and pepper. Mix well to incorporate the warm spices evenly throughout the soup.
- Final simmer and serve: Let the soup simmer briefly to meld the flavors together. Taste and adjust seasoning if necessary. Serve hot, optionally garnished with seeds or fresh herbs for added texture and visual appeal.
Notes
- Use coconut milk instead of cream for a dairy-free, vegan version.
- Add fresh or ground ginger during the sauté step for an extra layer of warmth and spice.
- Garnish with toasted pumpkin seeds, pumpkin seed oil, or fresh herbs such as sage or thyme for a delightful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
