Roasted Butternut Squash Soup
Introduction
There’s something truly comforting about a bowl of roasted butternut squash soup. As an expert chef, I can say that this soup doesn’t just fill your stomach; it soothes the soul. Roasting the squash before blending brings out its deep, natural sweetness, which is then perfectly complemented by the richness of the broth. Whether it’s chilly weather or a light appetizer for your dinner party, this soup is an all-season favorite. Plus, it’s incredibly easy to make yet looks gourmet, making you look like a culinary wizard in your own kitchen!
Prep Time
10 Minutes
Cook Time
40 Minutes
Servings
4 Persons
Diet Type
Gluten-Free
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
1 medium butternut squash (peeled, seeded, and cubed): A perfect base for this soup, the squash provides natural sweetness and texture.
1 tablespoon olive oil: For roasting the squash, ensuring caramelization and depth of flavor.
1 medium onion, chopped: Adds savory sweetness, balancing the squash’s natural sugars.
2 cloves garlic, minced: Infuses the soup with aromatic flavor—be careful not to burn the garlic to maintain a subtle taste.
1 teaspoon ground cumin: Adds warmth and earthiness to complement the squash.
4 cups vegetable broth: Enhances the flavor and creates a smooth, velvety texture.
1 cup full-fat coconut milk: Adds creaminess without overpowering the flavor of the squash.
Salt and pepper to taste: Essential for seasoning, adjust to enhance natural flavors.
Fresh thyme sprigs: Used to infuse a herby aroma during cooking, but removed before blending for a subtle hint.
Step-by-Step Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and a sprinkle of cumin. Arrange the squash in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Sauté the Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, making sure not to let it brown too much, as that can turn it bitter.
- Combine the Ingredients: Once the squash is roasted, add it to the pot with the onion and garlic. Pour in the vegetable broth and fresh thyme. Bring everything to a simmer for about 10 minutes to let the flavors meld together.
- Blend the Soup: Remove the thyme sprigs and carefully blend the soup using an immersion blender, or transfer to a countertop blender. Blend until the soup is completely smooth and creamy. If it’s too thick, add a bit more broth or water to reach your desired consistency.
- Finish the Soup: Stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat through. Serve hot with optional toppings like roasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of fresh herbs.
Chef’s Insight: Roast the squash well for maximum flavor. Sauté garlic until golden, not brown, to avoid bitterness. Always taste and adjust seasoning.
Pro Tips & Common Mistakes to Avoid
Don’t let the garlic brown too much! If garlic turns too dark, it can add bitterness to your soup. Keep a close eye on it while sautéing.
If you want a slightly spicy twist, add a pinch of chili flakes or cayenne pepper while blending.
Don’t rush the roasting process. Roasting brings out the natural sweetness of the squash, and rushing it can result in a less flavorful soup. Take your time to allow the squash to caramelize.
Over-blending can lead to a thin, watery soup. Blend until just smooth for the perfect consistency.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This roasted butternut squash soup makes a perfect starter or light meal. It’s packed with vitamins A and C, offering both nutrition and comfort. It can be served alongside crusty bread or a fresh salad for a full meal. If storing, keep it in an airtight container in the fridge for up to 5 days. To reheat, simply warm it on the stove, adding a bit more broth if needed. This soup also freezes well for up to 3 months—just make sure to let it cool completely before freezing!
Roasted Butternut Squash Soup
Ingredients
- 1 medium Butternut squash
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 4 cups Vegetable broth
- 1 cup Coconut milk
- Salt
- Pepper
- 2-3 sprigs Fresh thyme sprigs
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, pepper, and a sprinkle of cumin. Arrange the squash in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- Sauté the Aromatics: In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, making sure not to let it brown too much, as that can turn it bitter.
- Combine the Ingredients: Once the squash is roasted, add it to the pot with the onion and garlic. Pour in the vegetable broth and fresh thyme. Bring everything to a simmer for about 10 minutes to let the flavors meld together.
- Blend the Soup: Remove the thyme sprigs and carefully blend the soup using an immersion blender, or transfer to a countertop blender. Blend until the soup is completely smooth and creamy. If it’s too thick, add a bit more broth or water to reach your desired consistency.
- Finish the Soup: Stir in the coconut milk and adjust the seasoning with salt and pepper to taste. Let it simmer for an additional 5 minutes to heat through. Serve hot with optional toppings like roasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of fresh herbs.
Notes
- Squash Selection: Use a ripe butternut squash for the best sweetness and texture. If you prefer a richer flavor, try adding a small amount of sweet potato along with the squash.
- Consistency Tip: If the soup is too thick after blending, simply add more vegetable broth or water to reach your desired texture. For a creamier version, you can blend in a bit more coconut milk.
- Slow Cooker Option: To make this soup in a slow cooker, roast the squash first, then combine with other ingredients in the slow cooker. Set on low for 6 hours until everything is tender and well-melded.
- Freezing Tip: This soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. When reheating, stir in a little water or broth to regain the creamy consistency.
- Flavor Boost: For added depth, try a splash of apple cider vinegar or a dash of smoked paprika. This will enhance the flavor and add a smoky, tangy undertone.
FAQs
Roasted butternut squash soup is a luxurious, healthy choice that’s sure to impress. It’s perfect for cozy nights in or for serving to guests at your next dinner party. Try it today, and give your taste buds a treat! Don’t forget to share your version of this delicious soup with me on social media—I’d love to see your creations and hear what tweaks you made. Ready, set, roast!
