Description
This cozy butternut squash soup recipe features roasted butternut squash blended into a creamy, warmly spiced soup with hints of cinnamon, nutmeg, and optional ginger. It is finished with coconut milk or heavy cream for richness and optionally garnished with crunchy toppings like croutons and pumpkin seeds. Perfect as a comforting appetizer or light meal.
Ingredients
Scale
Squash and Roasting
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauté Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
Liquid and Spices
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup coconut milk or heavy cream
Optional Toppings
- Croutons
- Pumpkin seeds
- Fresh herbs
- A drizzle of cream
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the Squash: Roast the squash in the preheated oven for 25-30 minutes, turning halfway through, until the cubes are tender and lightly caramelized.
- Sauté the Aromatics: While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Spices: Stir the roasted butternut squash into the pot. Add ground cinnamon, nutmeg, and ginger if using. Pour in the 4 cups of vegetable or chicken broth, then bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
- Blend the Soup: Using an immersion blender, puree the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, returning it to the pot afterward.
- Stir in Coconut Milk or Cream: Add 1/2 cup of coconut milk or heavy cream to the blended soup and stir well. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as croutons, pumpkin seeds, fresh herbs, or a drizzle of cream as desired.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth of flavor.
- Using an immersion blender makes pureeing easy and safe directly in the pot.
- Coconut milk adds a subtle richness and is a great dairy-free option.
- For a thicker soup, reduce the broth slightly or add less when blending.
- Garnishes add texture and extra visual appeal to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
