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For a cozy bowl of roasted butternut squash soup, you will need: - 1 large butternut squash, peeled, seeded, and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - 1/2 teaspoon ground nutmeg - 4 cups vegetable broth - Sea salt and freshly cracked black pepper, to taste - 1 cup coconut milk (or heavy cream for a richer option) - Fresh parsley or cilantro, chopped, for garnish - Optional: Toasted pumpkin seeds for garnish The key ingredients in this soup provide depth and warmth. The butternut squash serves as the main star. It brings a natural sweetness and creamy texture after roasting. The onion and garlic add savory notes. The spices, cumin and nutmeg, enhance the flavors with a hint of earthiness. The vegetable broth forms the base, making the soup rich. Lastly, the coconut milk or heavy cream enriches the texture, making each spoonful velvety. You can make your soup extra special with garnishes. Fresh herbs, like parsley or cilantro, add a pop of color. They also bring a fresh taste that brightens the dish. Toasted pumpkin seeds add crunch and a nutty flavor. Other options like a drizzle of extra virgin olive oil give a lovely finish. You can also try adding a pinch of chili flakes for a little heat. Each of these options makes the soup unique and fun. First, we need to set the stage for our soup. Preheat your oven to 400°F (200°C). This hot oven will help caramelize the squash. As it heats up, let’s prepare our ingredients. 1. Peel and seed the butternut squash. 2. Cut the squash into 1-inch cubes. 3. Chop the onion finely and mince the garlic. In a large bowl, toss the diced squash with olive oil, salt, pepper, cumin, and nutmeg. Make sure each piece gets a good coat. This step is key for flavor! Now it’s time to roast the squash. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Place it in the oven. Roast for 25-30 minutes. You want the squash to be fork-tender and a bit caramelized on the edges. This brings out the natural sweetness. While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes. You want the onion to become soft and clear. Next, stir in the minced garlic. Cook for 1-2 minutes, just until it smells great. Be careful not to burn the garlic! Once the squash is done roasting, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring it all to a gentle simmer. Let this mix simmer for about 10 minutes. This helps all the flavors blend nicely. For the final touch, blend the soup until smooth. You can use an immersion blender right in the pot or transfer it to a stand blender in batches. Finally, stir in the coconut milk for creaminess. Check the seasoning, and adjust with salt and pepper as needed. You can find the full recipe above to get all the details! Roasting butternut squash adds a rich flavor. Follow these steps for the best results: - Cut Evenly: Make sure to cut the squash into 1-inch cubes. This helps it cook evenly. - Use Enough Oil: Coat the squash well with olive oil. This enhances caramelization. - Don't Crowd the Pan: Spread the cubes in a single layer. Crowding can lead to steaming instead of roasting. - Check for Doneness: Roast until the squash is fork-tender. Look for a golden-brown color on the edges. The right texture makes your soup delightful. Here’s how to get it just right: - Blend Well: Use an immersion blender for a smooth finish. If using a stand blender, vent the lid to avoid splatter. - Adjust Liquid: If the soup is too thick, add more broth or coconut milk. Start with small amounts to avoid over-thinning. - Simmer: Let the soup simmer for 10 minutes after blending. This helps the flavors blend better. Boost the flavor of your soup with these tips: - Spice It Up: Add more cumin or nutmeg for depth. Adjust to your taste. - Fresh Herbs: Toss in fresh herbs like thyme or sage during blending. They add freshness. - Citrus Zest: A hint of lemon or orange zest brightens the soup. Just a little goes a long way. - Garnishes: Top with toasted pumpkin seeds or fresh parsley. This adds texture and visual appeal. These tips ensure your roasted butternut squash soup is tasty and inviting. For the full recipe, check below. {{image_4}} You can choose between coconut milk and heavy cream for a smooth soup. Coconut milk offers a light, sweet flavor. It works well if you want dairy-free options. Heavy cream gives a rich and thick texture. If you're looking for comfort, heavy cream is the way to go. Both choices make the soup creamy and delicious. I suggest trying both to see which one you prefer. If you love meat, there are tasty ways to add protein. You can stir in cooked chicken or turkey for a hearty meal. Shredded rotisserie chicken is a quick option. Another idea is to add crispy bacon bits for a smoky flavor. If you like sausage, try adding cooked and crumbled sausage. These options will make your soup more filling and satisfying. Don't be afraid to mix up the flavors in your soup. Fresh herbs like thyme or rosemary can bring a lovely aroma. You can add a pinch of cayenne for some heat. For a sweeter touch, try a bit of cinnamon or allspice. Experimenting with different spices can lead to new favorite flavors. Consider adding a splash of apple cider for a sweet and tangy twist. Make your soup your own by trying out new herbs and spices! To store your roasted butternut squash soup, let it cool first. Use airtight containers to keep your soup fresh. It will last in the fridge for about 4-5 days. Always label your containers with the date, so you know when to use them. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top of each container. The soup will expand as it freezes. You can freeze it for up to 3 months. To use, just thaw it in the fridge overnight before reheating. When you are ready to enjoy the soup, reheat it gently. Pour the soup into a pot and warm it over low heat. Stir it often to keep it smooth. If the soup seems thick, add a little water or broth to thin it out. Taste it again and adjust the seasoning if needed. This way, you will keep the soup flavorful and cozy! To make this soup vegan, simply replace the coconut milk with more vegetable broth. You can also skip the cream altogether. The soup will still taste great and stay creamy with the butternut squash and seasonings. You can enhance the flavor by adding a splash of lemon juice or more spices. Yes, you can use frozen butternut squash. It saves time and effort. Just thaw it before use. You may need to adjust roasting time. If you skip roasting, sauté the frozen squash directly in the pot with the onions and garlic. This keeps the soup flavorful and smooth. Butternut squash is rich in vitamins A and C. It's full of fiber, which aids digestion. This squash helps boost your immune system, thanks to its antioxidants. It’s low in calories and makes a filling meal. Using it in soups can support your health while keeping you warm and cozy. Roasted butternut squash soup is simple and tasty. We explored its key ingredients, cooking steps, and helpful tips. I shared ways to substitute for creaminess and add protein. Proper storage and reheating keep your soup fresh and delicious. As you try making this soup, remember to experiment with flavors. Adjust the recipe to fit your taste. Enjoy every warm and comforting bowl you create!

Roasted Butternut Squash Soup

Warm up with a bowl of velvety roasted butternut squash soup that's packed with flavor and easy to make! This creamy delight combines roasted squash, aromatic garlic, and coconut milk for a truly comforting dish. Perfect for any season, it's a delightful way to nourish your body and soul.
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Ingredients
  

1 large butternut squash, peeled, seeded, and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

4 cups vegetable broth

Sea salt and freshly cracked black pepper, to taste

1 cup coconut milk (or heavy cream for a richer option)

Fresh parsley or cilantro, chopped, for garnish

Optional: Toasted pumpkin seeds for garnish

Instructions
 

Preheat Oven: Start by preheating your oven to 400°F (200°C). This will prepare the perfect environment for roasting the squash.

    Prepare the Squash: In a large mixing bowl, toss the diced butternut squash with the olive oil, salt, pepper, cumin, and nutmeg. Ensure that each piece is thoroughly coated with the spices and oil for maximum flavor.

      Roast the Squash: Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and exhibits a delightful caramelized edge.

        Sauté Aromatics: While the squash is roasting, heat a small splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.

          Incorporate Garlic: Stir in the minced garlic to the pot, cooking for an additional 1-2 minutes until the garlic is aromatic, taking care not to let it burn.

            Combine Ingredients: Once the butternut squash has finished roasting, carefully add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat.

              Simmer for Flavor: Allow the soup to simmer for about 10 minutes. This will help the flavors mingle beautifully.

                Blend the Soup: Remove the pot from the heat. Use an immersion blender to puree the soup until silky smooth. Alternatively, you can transfer the hot mixture in batches to a stand blender, ensuring to vent the lid to avoid splattering.

                  Mix in Coconut Milk: Once blended, return the velvety soup to the pot. Stir in the coconut milk (or heavy cream) for a rich and creamy texture. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

                    Rewarm and Serve: If necessary, gently reheat the soup on low heat, stirring occasionally. Serve hot in bowls.

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

                        - Presentation Tips: Ladle the soup into warm bowls, garnishing each serving with a swirl of coconut milk or cream on top. Add a sprinkle of freshly chopped parsley or cilantro for a burst of color and freshness. For an extra layer of texture, consider topping with toasted pumpkin seeds for a delightful crunch. Enjoy your cozy soup!