Roasted Butternut Squash Soup
Warm up with a bowl of roasted butternut squash soup, a creamy and flavorful dish that showcases the natural sweetness of the squash. This comforting soup is not only delicious but also easy to prepare, making it perfect for weeknight dinners or special occasions. With its vibrant color and rich texture, it’s sure to impress family and friends alike. Let’s dive into this delightful recipe that will fill your kitchen with tantalizing aromas.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk (optional)
- Fresh herbs for garnish (optional)
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) of roasted butternut squash soup contains approximately 150 calories, 4g of protein, 5g of fat, and 25g of carbohydrates. This is a nutritious option that provides essential vitamins and minerals.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Spread the squash cubes on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until tender.
- In a large pot, sauté chopped onions over medium heat until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the roasted squash, vegetable broth, cumin, and cinnamon.
- Bring the mixture to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- If desired, stir in coconut milk for creaminess.
- Serve hot, garnished with fresh herbs.
Alternative Ingredients
If you don’t have butternut squash, pumpkin or sweet potatoes can be used as alternatives. You can also substitute vegetable broth with chicken broth if preferred, and for a non-dairy option, use almond milk instead of coconut milk.
Serving and Pairings
Roasted butternut squash soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. For a complete meal, serve it alongside quinoa or a hearty grain.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This soup can also be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop until heated through.
Cooking Mistakes
- Not roasting the squash long enough; ensure it’s tender and caramelized.
- Using too much liquid can make the soup too thin.
- Forgetting to season properly; taste and adjust salt and spices.
- Over-blending can make it too smooth; leave some texture if preferred.
- Not allowing the soup to simmer; this enhances the flavors.
Helpful Tips
- For extra flavor, add a pinch of nutmeg.
- Garnish with pumpkin seeds for crunch.
- Experiment with different herbs like thyme or rosemary.
- Use a high-speed blender for the smoothest texture.
FAQs
Can I make roasted butternut squash soup vegan?
Yes, simply use vegetable broth and avoid any dairy ingredients. Coconut milk adds creaminess without dairy.
How can I thicken the soup?
To thicken the soup, you can add more squash or use a starch like cornstarch mixed with water. Blending for longer also helps.
What can I add for extra protein?
You can add cooked lentils, chickpeas, or even shredded chicken for added protein and texture.
How long will the soup last in the fridge?
The soup will last in the fridge for about 5 days when stored in an airtight container.
Is there a way to spice it up?
Absolutely! Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Can I use frozen squash?
Yes, frozen butternut squash can be used; just adjust cooking times accordingly.
Conclusion
Roasted butternut squash soup is a delightful dish that combines simplicity with rich flavors. Perfect for any occasion, this soup not only warms the soul but also provides essential nutrients. Enjoy making this comforting recipe that brings the taste of fall to your table!
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup coconut milk optional
- Fresh herbs for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Spread the squash cubes on a baking sheet.
- Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until tender.
- In a large pot, sauté chopped onions over medium heat until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the roasted squash, vegetable broth, cumin, and cinnamon.
- Bring the mixture to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- If desired, stir in coconut milk for creaminess.
- Serve hot, garnished with fresh herbs.
