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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This roasted butternut squash soup is creamy, flavorful, and easy to make. Roasting the squash enhances its sweetness, creating a perfectly balanced, comforting dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 People
Calories: 250
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.