Get ready to transform your kitchen into a cozy culinary haven with this mouthwatering Roasted Butternut Squash Soup that promises to tantalize your taste buds and wrap you in pure comfort! Imagine a velvety, rich soup that combines the natural sweetness of roasted butternut squash with aromatic spices, creating a restaurant-quality dish that's surprisingly simple to prepare. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this recipe is about to become your new autumn and winter favorite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, halved and seeded
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the butternut squash roasts evenly and develops a rich flavor.
- Prepare the butternut squash by cutting it in half lengthwise and scooping out the seeds. You can use a spoon or a melon baller for this. Once cleaned, place the squash halves cut-side up on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Use a brush or your hands to spread the oil evenly. Sprinkle with salt and pepper to taste.
- Roast the squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily pierced with a fork. The edges should be slightly caramelized for added flavor.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for another 1-2 minutes, stirring frequently to prevent burning. The garlic should be fragrant but not browned.
- Once the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes. Scoop the flesh out of the skin using a spoon and add it to the pot with the sautéed onions and garlic.
- Pour in the vegetable broth and add the ground ginger. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be cautious with the hot liquid!
- If you prefer a creamier texture, stir in the coconut milk at this stage. Adjust the seasoning with additional salt and pepper to taste, and heat through for another 2-3 minutes.
- Once the soup is heated and seasoned to your liking, remove it from the heat. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.
Tips
- Choose a ripe butternut squash: Look for a squash with a deep, uniform color and firm skin without soft spots.
- Roasting is key: The roasting process caramelizes the squash, intensifying its natural sweetness and depth of flavor.
- Blending technique: Use an immersion blender for easier cleanup, or carefully transfer to a standard blender in batches.
- Customize your texture: Add more or less broth to achieve your desired soup consistency.
- Make it fancy: Garnish with toasted pumpkin seeds, a swirl of cream, or fresh herbs for a restaurant-style presentation.
- Meal prep friendly: This soup freezes beautifully for up to 3 months, making it perfect for make-ahead meals.
- Dietary modifications: Easily make this soup vegan by using vegetable broth and coconut milk, or dairy-free by skipping cream-based garnishes.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 0mg
