Roasted Butternut Squash Soup Recipe

On the lookout for a comforting, wholesome soup recipe? This roasted butternut squash soup is wealthy, creamy, and full of taste. Made with roasted butternut squash, fragrant spices like cinnamon and ginger, and coconut milk for a velvety texture, this soup is ideal for cold days. It’s a plant-based, gluten-free, and dairy-free possibility that’s straightforward to make and stuffed with pure sweetness. Serve it as a comfortable lunch, dinner, or starter at your subsequent gathering. With its creamy texture and wealthy taste, this roasted butternut squash soup will rapidly change into a fall and winter favourite!

Elements:

1 giant butternut squash, peeled, seeded, and reduce into chunks
2 tablespoons olive oil, divided
½ teaspoon salt, plus extra to style
¼ teaspoon black pepper, plus extra to style
½ teaspoon floor cinnamon
½ teaspoon floor ginger
1 onion, chopped
2 garlic cloves, minced
4 cups low-sodium vegetable broth
½ cup coconut milk, plus extra for serving
½ cup roasted pumpkin seeds, for serving

Directions:

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
Roast the Squash: Place the butternut squash chunks on the ready baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cinnamon, and ginger. Toss to coat evenly. Roast within the oven for 40 minutes, flipping midway via, till the squash is tender and golden.
Cook dinner the Aromatics: Whereas the squash is roasting, warmth the remaining 1 tablespoon of olive oil in a big pot over medium warmth. Add the chopped onion, seasoning with salt and pepper. Cook dinner for 5-7 minutes, stirring sometimes, till the onion softens and turns translucent. Add the minced garlic and cook dinner for one more minute, till aromatic.
Simmer the Soup: As soon as the squash is roasted, add it to the pot with the onions and garlic. Pour within the vegetable broth, carry to a boil, then scale back the warmth to a simmer whereas the squash finishes cooking.
Mix the Soup: As soon as the squash is completed roasting, take away the pot from warmth. Use an immersion blender to mix the soup till easy and creamy. For those who don’t have an immersion blender, you possibly can rigorously switch the soup in batches to an everyday blender.
Add Coconut Milk: Stir within the coconut milk till absolutely mixed and the soup reaches your required creaminess.
Serve: Ladle the soup into bowls, drizzle with additional coconut milk, and prime with roasted pumpkin seeds for a crunchy, nutty garnish. Serve heat and luxuriate in!

Why You’ll Love This Recipe

This roasted butternut squash soup is a velvety, comforting dish excellent for cold days. The mixture of roasted squash with fragrant spices like cinnamon and ginger enhances the pure sweetness of the squash, whereas the coconut milk provides a creamy, dairy-free richness. This wholesome, plant-based soup is simple to make and stuffed with vibrant flavors, making it a really perfect selection for cozy meals or as an appetizer for dinner events.

Ideas

Roast for Additional Taste: Roasting the butternut squash brings out its pure sweetness and provides depth to the soup’s taste. Don’t skip this step!
Alter Consistency: For those who choose a thinner soup, merely add extra vegetable broth or coconut milk till you attain the specified consistency.
Spices: Be at liberty to regulate the quantity of cinnamon and ginger to your style or add a pinch of nutmeg for an additional heat spice taste.

Variations and Substitutions

Add Protein: Stir in some cooked lentils or chickpeas for additional protein and texture.
Non-Coconut Possibility: For those who don’t like coconut milk, you should use heavy cream, almond milk, or oat milk instead.
Herbs: Add a sprinkle of contemporary thyme or sage for an earthy, fragrant contact.

FAQs

Can I make this soup forward of time? Sure! This soup may be made as much as 3 days upfront. Merely retailer it in an hermetic container within the fridge. Reheat earlier than serving.
Can I freeze this soup? Completely! This soup freezes properly. Let it cool utterly, then switch to a freezer-safe container for as much as 3 months. Thaw in a single day within the fridge and reheat when able to serve.
What if I don’t have an immersion blender? No downside! You should utilize an everyday blender or meals processor to mix the soup. Simply watch out when transferring the new soup to the blender, and work in batches.

Serving Recommendations

This roasted butternut squash soup pairs fantastically with a slice of crusty bread or a grilled cheese sandwich for a comforting, filling meal. Serve it as a starter for a Thanksgiving feast, or get pleasure from it with a contemporary salad for a light-weight lunch. You too can prime the soup with a dollop of bitter cream or a sprinkle of crumbled bacon for added richness and taste.