Roasted Butternut Squash Soup: A Perfect Comfort Meal

Butternut squash soup is the quintessential fall and winter comfort food, and my roasted version takes it to a whole new level! It’s delightfully creamy, bursting with sweet and savory flavors, and perfect for any dinner occasion. Every year, I eagerly hunt for the best butternut squash at the market to create this beloved soup. Whether you’re planning a cozy weeknight meal or preparing a hearty dish for holiday gatherings, this roasted butternut squash soup is sure to become a staple in your kitchen.

Why You’ll Love This Roasted Butternut Squash Soup

People adore this roasted butternut squash soup for its rich, velvety texture and the deep, caramelized flavors that roasting brings out in the vegetables. It’s a versatile dish that’s perfect for any season, whether you’re looking for a comforting meal on a chilly evening or a nutritious option for a light lunch. Plus, it’s naturally vegan and gluten-free, catering to a variety of dietary preferences.

Key Ingredients

• Butternut Squash: The heart of the soup, providing a creamy and sweet foundation.
• Coconut Milk: Adds a luscious, dairy-free creaminess that enhances the soup’s texture.
• Red Onions and Bell Peppers: These vegetables contribute sweetness and a subtle crunch after roasting.
• Garlic: Infuses the soup with a rich, aromatic depth.
• Tomatoes: Offer a hint of acidity that perfectly balances the sweetness of the squash.
• Vegetable Broth: Creates a hearty and satisfying base for the soup.
• Fresh Ginger (optional): Introduces a warming spice that complements the other flavors.
• Spices: A blend of cumin, paprika, thyme, and rosemary adds complexity and richness to the soup.

Simple Steps to Create Your Perfect Soup

• Preheat and Prepare: Start by heating your oven and preparing the vegetables. Peel and chop the butternut squash, red onions, bell peppers, and garlic for even roasting.

• Season and Roast: Toss the vegetables with olive oil and your favorite spices. Spread them on a baking sheet and roast until they are golden and tender, allowing the natural sugars to caramelize.

• Blend and Combine: Once roasted, blend the vegetables with vegetable broth and a touch of fresh ginger if desired. This creates a smooth and creamy base.

• Heat and Finish: Pour the blended mixture into a pot, stir in the coconut milk, and warm the soup on the stove until it’s perfectly heated through.

• Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or a drizzle of coconut milk for an extra touch of flavor.

Why This Soup is a Crowd-Pleaser

This roasted butternut squash soup stands out because of its rich, comforting flavors and smooth texture. The roasting process enhances the natural sweetness of the vegetables, while the blend of spices adds depth and warmth. It’s a versatile recipe that’s easy to customize with your favorite toppings, such as roasted pumpkin seeds, a splash of lime juice, or a dollop of yogurt, making each bowl uniquely delicious.

Perfect for Any Occasion

Whether you’re preparing a cozy dinner for your family, hosting a dinner party, or meal prepping for the week, this soup is a fantastic choice. Its vibrant flavors and nourishing ingredients make it suitable for various dietary needs and preferences, ensuring that everyone can enjoy a bowl of this delightful soup.

TIPS FOR THE PERFECT ROASTED BUTTERNUT SQUASH SOUP

• Choose the Right Squash: Opt for butternut squashes that are heavy for their size and have a firm, unblemished skin. Larger squashes tend to have more flesh, providing a creamier texture for the soup.
• Uniform Chopping: Ensure all vegetables are chopped into similar sizes to promote even roasting. This prevents some pieces from burning while others remain undercooked.
• Don’t Overcrowd the Baking Sheet: Spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, resulting in less caramelization.
• Enhance with Fresh Herbs: Adding fresh herbs like thyme or rosemary towards the end of roasting can infuse additional layers of flavor into the soup.
• Adjust Sweetness and Spice: Taste the soup before serving and adjust the sweetness with a splash of maple syrup or the spice level with additional chili flakes or black pepper to suit your preference.
• Use an Immersion Blender: For an ultra-smooth texture, use an immersion blender directly in the pot. This method reduces the number of dishes and ensures the soup is perfectly blended.
• Storage and Reheating: This soup stores well in the refrigerator for up to five days and freezes beautifully. Reheat gently on the stove, adding a splash of broth or coconut milk to restore its creamy consistency if needed.

Roasted Butternut squash soup

4.82 from 27 votes

This roasted butternut squash soup is the perfect blend of creamy texture and rich, caramelized flavors. Ideal for fall and winter, it combines sweet butternut squash with savory vegetables and warming spices to create a comforting and nutritious meal.

Servings 6

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

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Equipment

• Oven
• Baking sheet
• Blender or immersion blender
• Large Pot
• Knife and Cutting Board
• Mixing bowls

Ingredients

  

• 1 small to medium-sized Butternut Squash
• 7 fl oz Coconut Milk 200 ml
• 1-2 Red Onions
• 1-2 Bell Peppers
• 1-2 heads of Garlic
• 2 Tomatoes or 1 cup of Cherry Tomatoes
• 1 1/2 cups Vegetable Broth 350 ml
• 1 tsp Fresh Ginger optional (grated)
• Olive Oil enough to drizzle over vegetables
• Fresh Cilantro for garnish

Seasoning:

• 1 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 tsp Chili Flakes optional, to taste

Instructions

 

• Preheat the Oven: Set your oven to 390°F (200°C).
• Prepare the Vegetables: You can either peel and chop the butternut squash, or, like I do in the video, simply cut the squash in half for roasting. Note: Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.
• Season the Vegetables: Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
• Roasting: Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
• Blending: Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.
• Cooking the Soup: Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
• Final Touch: Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes if desired.

Calories: 273kcal

Cost: $20

Course: Appetizer, Main Course

Cuisine: American, Vegan

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