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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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Roasted Butternut Squash Soup is a rich, creamy, and comforting fall soup that combines the natural sweetness of roasted butternut squash with savory spices and a smooth texture. Easy to make with simple ingredients, it’s a nutritious and versatile dish perfect for cozy meals throughout the autumn season.

Ingredients

Scale

Main Ingredients

  • 1 large butternut squash, peeled and cut into cubes
  • 1 medium onion, chopped
  • 2–3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 tbsp olive oil
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp ground nutmeg (optional)
  • Salt and black pepper, to taste
  • 1/2 cup cream or coconut milk (optional)

Instructions

  1. Prepare and Roast the Squash: Peel the butternut squash and cut it into evenly sized cubes. Toss the pieces with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and golden brown, enhancing sweetness and flavor.
  2. Sauté Aromatics: While the squash roasts, heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking for 5-7 minutes until soft and fragrant to build a savory base.
  3. Combine Ingredients: Add the roasted squash to the pot with onions and garlic. Pour in the broth and stir in chosen spices such as cinnamon or nutmeg. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes for flavors to meld.
  4. Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Puree until smooth and creamy. Add extra broth or water if the soup is too thick.
  5. Finish and Serve: Stir in cream or coconut milk if using. Taste and adjust seasoning with salt and pepper. Heat through, then ladle into bowls and garnish as desired.

Notes

  • Roast butternut squash to deepen flavor and add caramel notes.
  • Use fresh squash for best texture and flavor.
  • Season gradually to avoid over-salting early on.
  • Avoid overfilling blender to prevent spills and ensure smooth texture.
  • For chunkier soup, pulse blender briefly or reserve some roasted cubes to add later.

Nutrition

Keywords: roasted butternut squash soup, fall soup, creamy soup, autumn recipe, vegan soup option, comforting soup

Find it online: https://lillysplate.com/roasted-butternut-squash-soup/