Roasted Butternut Squash Soup Simple and Creamy Dish

ByAisha
To make roasted butternut squash soup, gather these simple ingredients: - 1 medium butternut squash, peeled and cubed (approximately 3 cups) - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 4 cups low-sodium vegetable broth - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1/2 cup coconut milk (for a vegan option) or heavy cream (for a non-dairy alternative) - Fresh parsley or cilantro, chopped, for garnish If you need to make changes, here are some swaps: - Butternut Squash: You can use pumpkin or sweet potatoes instead. - Olive Oil: Avocado oil or melted coconut oil works well too. - Vegetable Broth: Chicken broth can be used for extra flavor. - Coconut Milk: Use almond milk or cream for a lighter version. - Spices: Try curry powder instead of cumin for a different taste. When making soup, having some staples on hand helps. Here’s what you should keep in your pantry: - Onions: They add sweetness and depth to any soup. - Garlic: Fresh garlic boosts flavor and aroma. - Broth: Always keep vegetable or chicken broth for a solid base. - Spices: Cumin, paprika, and pepper can change the soup game. - Oils: Olive oil or any cooking oil helps with sautéing. These ingredients and tips will help you create a warm, comforting bowl of roasted butternut squash soup. For the full recipe, refer to the Cozy Roasted Butternut Squash Soup section above. To start, you need to peel and cube your butternut squash. Aim for about three cups of cubes. This will make the squash cook evenly. Once cubed, place the squash in a bowl. Drizzle two tablespoons of olive oil over it. Add salt and pepper to taste. Toss well to coat each piece. This simple step will help the squash roast perfectly. While the squash roasts, it's time to cook the aromatics. Heat one tablespoon of olive oil in a large pot over medium heat. Add one finely chopped onion. Sauté for about five to seven minutes. You want the onions to be soft and translucent. Next, add three minced garlic cloves, one teaspoon of ground cumin, and half a teaspoon of smoked paprika. Stir everything for one minute. This will release the lovely aromas and flavors. After roasting, add the squash to the pot with the onions and garlic. Pour in four cups of low-sodium vegetable broth. Stir to combine everything well. Increase the heat slightly and let it simmer uncovered for about ten minutes. This helps the flavors meld together. Once done, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer batches to a standard blender. Stir in half a cup of coconut milk for creaminess. Taste and adjust the seasoning if needed. If the soup is too thick, add more broth or water until it reaches your desired consistency. Your soup is now ready to enjoy! For the full recipe, check out Cozy Roasted Butternut Squash Soup. To get the best flavor from your butternut squash, start with the right temperature. Roasting at 425°F (220°C) helps caramelize the squash, which adds sweetness. - Cut Uniformly: Make sure to cut the squash into even pieces. This helps them cook at the same rate. - Use Enough Oil: Drizzle enough olive oil to coat each piece. This keeps them from drying out. - Don't Overcrowd the Pan: Use a large baking sheet. Spacing the pieces allows them to brown well. For a creamy soup, the blending step is key. Once your squash is roasted, follow these tips. - Use an Immersion Blender: This tool lets you blend the soup right in the pot. It’s quick and easy. - Add Cream or Coconut Milk: Stir in coconut milk or heavy cream. This adds richness and smoothness. - Adjust Consistency: If the soup is too thick, add more broth. Keep it creamy but not too runny. Presentation makes your soup even more inviting. Here are some ideas to serve it. - Warm Bowls: Start by warming your bowls. This keeps the soup hot longer. - Garnish Smartly: Add a swirl of coconut milk on top. Sprinkle fresh parsley or cilantro for color. - Pair with Bread: Serve with crusty bread or croutons. They add crunch and balance the soup’s creaminess. Follow these tips, and you will enjoy a delicious bowl of roasted butternut squash soup. For the full recipe, check out Cozy Roasted Butternut Squash Soup. {{image_4}} You can easily make this soup vegan and dairy-free. Simply use coconut milk instead of heavy cream. The creaminess from the coconut milk adds richness without dairy. You can also skip the cream and adjust the broth for a lighter soup. Use vegetable broth for added depth. This keeps the flavors bright and fresh, perfect for any meal. Want to make the soup heartier? Add protein! You can mix in cooked lentils or chickpeas. Both options are healthy and tasty. If you prefer meat, try adding shredded chicken or turkey. Just stir the protein in after blending the soup. This simple step turns your soup into a full meal. You can elevate the flavor of your soup with spices. Try adding a pinch of nutmeg or cinnamon for warmth. Red pepper flakes can add a nice kick. Fresh herbs like thyme or sage also work well. Just sprinkle them in while cooking. These small changes can make a big difference in taste. For more flavor ideas, check out the Full Recipe for tips on spices and herbs. You can store leftover soup in an airtight container. Let the soup cool first. Then, cover it tightly and place it in the fridge. It stays fresh for up to four days. If you want to keep it longer, freezing is a great option. To reheat the soup, pour it into a pot. Heat it over medium-low heat. Stir often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warm. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. It keeps well for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight. Then, reheat as needed. For the full recipe, check out Cozy Roasted Butternut Squash Soup. Yes, you can use frozen butternut squash. It is a great time-saver. Just make sure to thaw it before roasting. If you skip this step, your soup may turn out watery. You can add it straight to the pot with the onions and garlic. Cook it a bit longer to ensure it's tender. To add some heat, try these options: - Add a pinch of cayenne pepper. - Stir in some diced jalapeños. - Use a spicy chili powder. These will give your soup a nice kick without overpowering the flavors. Absolutely! You can blend the soup a day in advance. Just store it in the fridge. When you are ready to serve, gently reheat it on the stove. If it thickens too much, add a splash of vegetable broth. Your soup will still taste fresh and delicious. For the full recipe, check out the Cozy Roasted Butternut Squash Soup section. In this post, I shared how to make delicious roasted butternut squash soup. We discussed the best ingredients, substitutes, and pantry staples. I detailed simple steps to prep, cook, and blend your soup. You learned tips for roasting and achieving that creamy texture. We also explored variations, storage info, and answered common questions. Now, you have all the tools to create this tasty dish. Enjoy experimenting with flavors and serving it to loved ones. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to savor the rich, creamy goodness of Roasted Butternut Squash Soup? This simple dish warms your soul and is perfect for any meal. I’ll share each step, from prepping ingredients to blending for that smooth finish. Plus, I’ll give you tips to make it extra tasty and ways to store leftovers. Let’s dive into this cozy bowl of comfort that everyone will love!

Ingredients

List of Ingredients

To make roasted butternut squash soup, gather these simple ingredients:

– 1 medium butternut squash, peeled and cubed (approximately 3 cups)

– 1 large onion, finely chopped

– 3 cloves garlic, minced

– 2 tablespoons extra virgin olive oil

– 4 cups low-sodium vegetable broth

– 1 teaspoon ground cumin

– 1/2 teaspoon smoked paprika

– Salt and freshly ground black pepper, to taste

– 1/2 cup coconut milk (for a vegan option) or heavy cream (for a non-dairy alternative)

– Fresh parsley or cilantro, chopped, for garnish

Ingredient Substitutions

If you need to make changes, here are some swaps:

– Butternut Squash: You can use pumpkin or sweet potatoes instead.

– Olive Oil: Avocado oil or melted coconut oil works well too.

– Vegetable Broth: Chicken broth can be used for extra flavor.

– Coconut Milk: Use almond milk or cream for a lighter version.

– Spices: Try curry powder instead of cumin for a different taste.

Pantry Staples for Soup Making

When making soup, having some staples on hand helps. Here’s what you should keep in your pantry:

– Onions: They add sweetness and depth to any soup.

– Garlic: Fresh garlic boosts flavor and aroma.

– Broth: Always keep vegetable or chicken broth for a solid base.

– Spices: Cumin, paprika, and pepper can change the soup game.

– Oils: Olive oil or any cooking oil helps with sautéing.

These ingredients and tips will help you create a warm, comforting bowl of roasted butternut squash soup.

Step-by-Step Instructions

Prepping the Butternut Squash

To start, you need to peel and cube your butternut squash. Aim for about three cups of cubes. This will make the squash cook evenly. Once cubed, place the squash in a bowl. Drizzle two tablespoons of olive oil over it. Add salt and pepper to taste. Toss well to coat each piece. This simple step will help the squash roast perfectly.

Cooking the Aromatics

While the squash roasts, it’s time to cook the aromatics. Heat one tablespoon of olive oil in a large pot over medium heat. Add one finely chopped onion. Sauté for about five to seven minutes. You want the onions to be soft and translucent. Next, add three minced garlic cloves, one teaspoon of ground cumin, and half a teaspoon of smoked paprika. Stir everything for one minute. This will release the lovely aromas and flavors.

Blending and Adjusting Consistency

After roasting, add the squash to the pot with the onions and garlic. Pour in four cups of low-sodium vegetable broth. Stir to combine everything well. Increase the heat slightly and let it simmer uncovered for about ten minutes. This helps the flavors meld together. Once done, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer batches to a standard blender.

Stir in half a cup of coconut milk for creaminess. Taste and adjust the seasoning if needed. If the soup is too thick, add more broth or water until it reaches your desired consistency. Your soup is now ready to enjoy!

Tips & Tricks

Best Roasting Techniques for Flavor

To get the best flavor from your butternut squash, start with the right temperature. Roasting at 425°F (220°C) helps caramelize the squash, which adds sweetness.

– Cut Uniformly: Make sure to cut the squash into even pieces. This helps them cook at the same rate.

– Use Enough Oil: Drizzle enough olive oil to coat each piece. This keeps them from drying out.

– Don’t Overcrowd the Pan: Use a large baking sheet. Spacing the pieces allows them to brown well.

How to Achieve a Creamy Texture

For a creamy soup, the blending step is key. Once your squash is roasted, follow these tips.

– Use an Immersion Blender: This tool lets you blend the soup right in the pot. It’s quick and easy.

– Add Cream or Coconut Milk: Stir in coconut milk or heavy cream. This adds richness and smoothness.

– Adjust Consistency: If the soup is too thick, add more broth. Keep it creamy but not too runny.

Serving Suggestions for Roasted Butternut Squash Soup

Presentation makes your soup even more inviting. Here are some ideas to serve it.

– Warm Bowls: Start by warming your bowls. This keeps the soup hot longer.

– Garnish Smartly: Add a swirl of coconut milk on top. Sprinkle fresh parsley or cilantro for color.

– Pair with Bread: Serve with crusty bread or croutons. They add crunch and balance the soup’s creaminess.

Follow these tips, and you will enjoy a delicious bowl of roasted butternut squash soup.

Variations

Vegan and Dairy-Free Options

You can easily make this soup vegan and dairy-free. Simply use coconut milk instead of heavy cream. The creaminess from the coconut milk adds richness without dairy. You can also skip the cream and adjust the broth for a lighter soup. Use vegetable broth for added depth. This keeps the flavors bright and fresh, perfect for any meal.

Adding Protein to the Soup

Want to make the soup heartier? Add protein! You can mix in cooked lentils or chickpeas. Both options are healthy and tasty. If you prefer meat, try adding shredded chicken or turkey. Just stir the protein in after blending the soup. This simple step turns your soup into a full meal.

Flavor Enhancements and Spices

You can elevate the flavor of your soup with spices. Try adding a pinch of nutmeg or cinnamon for warmth. Red pepper flakes can add a nice kick. Fresh herbs like thyme or sage also work well. Just sprinkle them in while cooking. These small changes can make a big difference in taste.

Storage Info

How to Store Leftover Soup

You can store leftover soup in an airtight container. Let the soup cool first. Then, cover it tightly and place it in the fridge. It stays fresh for up to four days. If you want to keep it longer, freezing is a great option.

Reheating Instructions

To reheat the soup, pour it into a pot. Heat it over medium-low heat. Stir often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warm.

Freezing Roasted Butternut Squash Soup

To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. It keeps well for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight. Then, reheat as needed.

FAQs

Can I use frozen butternut squash?

Yes, you can use frozen butternut squash. It is a great time-saver. Just make sure to thaw it before roasting. If you skip this step, your soup may turn out watery. You can add it straight to the pot with the onions and garlic. Cook it a bit longer to ensure it’s tender.

How do I make it spicier?

To add some heat, try these options:

– Add a pinch of cayenne pepper.

– Stir in some diced jalapeños.

– Use a spicy chili powder.

These will give your soup a nice kick without overpowering the flavors.

Can I blend the soup ahead of time?

Absolutely! You can blend the soup a day in advance. Just store it in the fridge. When you are ready to serve, gently reheat it on the stove. If it thickens too much, add a splash of vegetable broth. Your soup will still taste fresh and delicious.

In this post, I shared how to make delicious roasted butternut squash soup. We discussed the best ingredients, substitutes, and pantry staples. I detailed simple steps to prep, cook, and blend your soup. You learned tips for roasting and achieving that creamy texture. We also explored variations, storage info, and answered common questions.

Now, you have all the tools to create this tasty dish. Enjoy experimenting with flavors and serving it to loved ones. Happy cooking!

To make roasted butternut squash soup, gather these simple ingredients: - 1 medium butternut squash, peeled and cubed (approximately 3 cups) - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 4 cups low-sodium vegetable broth - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1/2 cup coconut milk (for a vegan option) or heavy cream (for a non-dairy alternative) - Fresh parsley or cilantro, chopped, for garnish If you need to make changes, here are some swaps: - Butternut Squash: You can use pumpkin or sweet potatoes instead. - Olive Oil: Avocado oil or melted coconut oil works well too. - Vegetable Broth: Chicken broth can be used for extra flavor. - Coconut Milk: Use almond milk or cream for a lighter version. - Spices: Try curry powder instead of cumin for a different taste. When making soup, having some staples on hand helps. Here’s what you should keep in your pantry: - Onions: They add sweetness and depth to any soup. - Garlic: Fresh garlic boosts flavor and aroma. - Broth: Always keep vegetable or chicken broth for a solid base. - Spices: Cumin, paprika, and pepper can change the soup game. - Oils: Olive oil or any cooking oil helps with sautéing. These ingredients and tips will help you create a warm, comforting bowl of roasted butternut squash soup. For the full recipe, refer to the Cozy Roasted Butternut Squash Soup section above. To start, you need to peel and cube your butternut squash. Aim for about three cups of cubes. This will make the squash cook evenly. Once cubed, place the squash in a bowl. Drizzle two tablespoons of olive oil over it. Add salt and pepper to taste. Toss well to coat each piece. This simple step will help the squash roast perfectly. While the squash roasts, it's time to cook the aromatics. Heat one tablespoon of olive oil in a large pot over medium heat. Add one finely chopped onion. Sauté for about five to seven minutes. You want the onions to be soft and translucent. Next, add three minced garlic cloves, one teaspoon of ground cumin, and half a teaspoon of smoked paprika. Stir everything for one minute. This will release the lovely aromas and flavors. After roasting, add the squash to the pot with the onions and garlic. Pour in four cups of low-sodium vegetable broth. Stir to combine everything well. Increase the heat slightly and let it simmer uncovered for about ten minutes. This helps the flavors meld together. Once done, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer batches to a standard blender. Stir in half a cup of coconut milk for creaminess. Taste and adjust the seasoning if needed. If the soup is too thick, add more broth or water until it reaches your desired consistency. Your soup is now ready to enjoy! For the full recipe, check out Cozy Roasted Butternut Squash Soup. To get the best flavor from your butternut squash, start with the right temperature. Roasting at 425°F (220°C) helps caramelize the squash, which adds sweetness. - Cut Uniformly: Make sure to cut the squash into even pieces. This helps them cook at the same rate. - Use Enough Oil: Drizzle enough olive oil to coat each piece. This keeps them from drying out. - Don't Overcrowd the Pan: Use a large baking sheet. Spacing the pieces allows them to brown well. For a creamy soup, the blending step is key. Once your squash is roasted, follow these tips. - Use an Immersion Blender: This tool lets you blend the soup right in the pot. It’s quick and easy. - Add Cream or Coconut Milk: Stir in coconut milk or heavy cream. This adds richness and smoothness. - Adjust Consistency: If the soup is too thick, add more broth. Keep it creamy but not too runny. Presentation makes your soup even more inviting. Here are some ideas to serve it. - Warm Bowls: Start by warming your bowls. This keeps the soup hot longer. - Garnish Smartly: Add a swirl of coconut milk on top. Sprinkle fresh parsley or cilantro for color. - Pair with Bread: Serve with crusty bread or croutons. They add crunch and balance the soup’s creaminess. Follow these tips, and you will enjoy a delicious bowl of roasted butternut squash soup. For the full recipe, check out Cozy Roasted Butternut Squash Soup. {{image_4}} You can easily make this soup vegan and dairy-free. Simply use coconut milk instead of heavy cream. The creaminess from the coconut milk adds richness without dairy. You can also skip the cream and adjust the broth for a lighter soup. Use vegetable broth for added depth. This keeps the flavors bright and fresh, perfect for any meal. Want to make the soup heartier? Add protein! You can mix in cooked lentils or chickpeas. Both options are healthy and tasty. If you prefer meat, try adding shredded chicken or turkey. Just stir the protein in after blending the soup. This simple step turns your soup into a full meal. You can elevate the flavor of your soup with spices. Try adding a pinch of nutmeg or cinnamon for warmth. Red pepper flakes can add a nice kick. Fresh herbs like thyme or sage also work well. Just sprinkle them in while cooking. These small changes can make a big difference in taste. For more flavor ideas, check out the Full Recipe for tips on spices and herbs. You can store leftover soup in an airtight container. Let the soup cool first. Then, cover it tightly and place it in the fridge. It stays fresh for up to four days. If you want to keep it longer, freezing is a great option. To reheat the soup, pour it into a pot. Heat it over medium-low heat. Stir often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warm. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. It keeps well for up to three months. When you’re ready to enjoy it, let it thaw in the fridge overnight. Then, reheat as needed. For the full recipe, check out Cozy Roasted Butternut Squash Soup. Yes, you can use frozen butternut squash. It is a great time-saver. Just make sure to thaw it before roasting. If you skip this step, your soup may turn out watery. You can add it straight to the pot with the onions and garlic. Cook it a bit longer to ensure it's tender. To add some heat, try these options: - Add a pinch of cayenne pepper. - Stir in some diced jalapeños. - Use a spicy chili powder. These will give your soup a nice kick without overpowering the flavors. Absolutely! You can blend the soup a day in advance. Just store it in the fridge. When you are ready to serve, gently reheat it on the stove. If it thickens too much, add a splash of vegetable broth. Your soup will still taste fresh and delicious. For the full recipe, check out the Cozy Roasted Butternut Squash Soup section. In this post, I shared how to make delicious roasted butternut squash soup. We discussed the best ingredients, substitutes, and pantry staples. I detailed simple steps to prep, cook, and blend your soup. You learned tips for roasting and achieving that creamy texture. We also explored variations, storage info, and answered common questions. Now, you have all the tools to create this tasty dish. Enjoy experimenting with flavors and serving it to loved ones. Happy cooking!

Roasted Butternut Squash Soup

Warm up your day with this cozy roasted butternut squash soup recipe! Packed with rich flavors and creamy goodness, this dish features tender roasted squash, sautéed onions, and a hint of spices for a delightful twist. Perfect for chilly evenings, this soup is not only comforting but also easy to make.
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Ingredients
  

1 medium butternut squash, peeled and cubed (approximately 3 cups)

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons extra virgin olive oil

4 cups low-sodium vegetable broth

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1/2 cup coconut milk (for a vegan option) or heavy cream (for a non-dairy alternative)

Fresh parsley or cilantro, chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high heat will help caramelize the squash beautifully.

    Prepare the Squash: In a large mixing bowl, place the cubed butternut squash. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss until the squash is evenly coated with the oil and seasonings.

      Roasting the Squash: Spread the seasoned squash onto a large baking sheet in a single even layer. Roast in the preheated oven for about 25-30 minutes, or until the pieces are tender and golden brown, stirring halfway through for even cooking.

        Sauté Aromatics: While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent.

          Add Garlic and Spices: Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional minute until the mixture is fragrant, being careful not to burn the garlic.

            Combine and Simmer: Once the butternut squash is done roasting, carefully transfer it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir to combine all the ingredients well.

              Let it Simmer: Increase the heat slightly and bring the mixture to a simmer. Allow it to cook uncovered for about 10 minutes. This will help enhance and meld the flavors together.

                Blend the Soup: Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender, blending until silky and creamy.

                  Incorporate Coconut Milk: Stir in the coconut milk, adjusting the seasoning with additional salt, pepper, or spices to taste. If the soup is too thick, feel free to add more broth or water to reach your desired consistency.

                    Reheat and Serve: Gently reheat the soup on the stove until warmed through.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                        - Presentation Tips: Ladle the hot soup into warm bowls. Drizzle a bit of extra coconut milk on top for a beautiful swirl effect. Finish with a sprinkle of fresh chopped parsley or cilantro for a vibrant touch. Serve alongside crusty bread or your favorite croutons for a delightful meal! Enjoy your cozy soup!

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