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- 1 large butternut squash, peeled and diced into ½-inch cubes - 1 tablespoon extra virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) The butternut squash is the star of this soup. Its natural sweetness shines through. Olive oil brings a rich flavor, while onion and garlic add depth. Vegetable broth keeps this dish light and healthy. - 1 teaspoon ground cumin - ½ teaspoon ground nutmeg - ½ cup coconut milk (or heavy cream for a non-vegan option) Ground cumin adds warmth, and nutmeg gives a hint of spice. Coconut milk or heavy cream adds creaminess, making the soup velvety. - Fresh sage leaves Fresh sage leaves provide a beautiful touch and a fragrant aroma. They elevate the soup's presentation and flavor. {{ingredient_image_2}} 1. Preheat the oven and prepare baking sheet: Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This makes cleanup easy later. 2. Season and roast the squash: Peel and dice your butternut squash into ½-inch cubes. Spread them out on the baking sheet. Drizzle 1 tablespoon of extra virgin olive oil over the squash. Season it with salt and freshly ground black pepper. Toss the cubes well. Roast the squash for about 25-30 minutes. Halfway through, turn the pieces for even cooking. Look for a fork-tender texture and a nice caramelization. 1. Cooking the onion and garlic: In a large pot, heat a drizzle of olive oil over medium heat. Add 1 medium onion, finely chopped. Sauté for 5-7 minutes until the onion is soft and clear. Stir it often to prevent burning. 2. Adding roasted squash to the pot: Once the squash is done, add it to the pot. Pour in 4 cups of low-sodium vegetable broth, 1 teaspoon of ground cumin, and ½ teaspoon of ground nutmeg. Stir well to mix everything. Let the mixture simmer gently for about 10 minutes. This step lets the flavors blend beautifully. 1. Pureeing the mixture: Remove the pot from heat. Use an immersion blender to puree the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer batches to a regular blender. Remember to leave the lid slightly open to let steam escape. 2. Incorporating coconut milk or cream: Stir in ½ cup of coconut milk or heavy cream. This adds richness to your soup. Taste it, and adjust the salt and pepper if needed. If you want it warm again, gently heat before serving. Ladle the soup into bowls and garnish with fresh sage leaves for a lovely touch. Enjoy the velvety goodness! To get a creamy soup, use an immersion blender. It blends the soup right in the pot. If you like, use a regular blender. Just be careful. Blend in small batches and let steam escape. This helps avoid spills. If your soup feels too thick, add more broth. This will make it smoother. Spices can make your soup shine. I love adding ground cumin and nutmeg. They bring warmth and depth. Taste the soup after mixing in the spices. Adjust salt and pepper to suit your taste. If you want a little kick, try adding a pinch of cayenne pepper. This will balance the sweetness of the squash. Garnish is key for a great look. Fresh sage leaves add color and flavor. You can also drizzle a bit of coconut milk or cream on top. This creates a pretty swirl. For extra flair, sprinkle a little cumin or nutmeg on top. Serve the soup in nice bowls to make it inviting. Enjoy your beautiful creation! Pro Tips Choosing the Right Squash: Look for butternut squash that feels heavy for its size, with a smooth, firm skin. This ensures a sweet and flavorful soup. Enhancing Flavor: Consider adding a splash of apple cider vinegar or a squeeze of lemon juice after blending to brighten the flavors of the soup. Storage Tips: This soup can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. Reheat gently on the stove. Garnishing Ideas: Aside from sage, try topping the soup with roasted pumpkin seeds or a sprinkle of chili flakes for added texture and spice. {{image_4}} To make this soup dairy-free, use coconut milk instead of heavy cream. Coconut milk adds creaminess and a hint of sweetness. You can also try cashew cream or almond milk for a lighter touch. Add fresh herbs like thyme or rosemary for a new taste. You can also use spices such as smoked paprika or cinnamon. These flavors change the soup's vibe, giving it warmth or a smoky depth. Consider adding complementary ingredients like roasted red peppers or a splash of apple cider. These will enhance the taste and make the soup more complex and interesting. Want more nutrients? Add carrots or sweet potatoes for extra sweetness and vitamins. You can also mix in kale or spinach for a boost of greens. To incorporate legumes, try adding cooked lentils or chickpeas. They add protein and make the soup heartier. Just stir them in after blending the soup for a tasty twist. To store your soup leftovers, first let it cool. Pour the soup into an airtight container. This keeps it fresh for up to five days. When you reheat it, warm it gently on the stove. Stir often to keep it from sticking. You can freeze this soup for later. Let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space for expansion. It will stay good in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat gently on the stove, stirring well. In the fridge, the soup lasts about five days. In the freezer, it lasts up to three months. Always check for off smells or changes in texture before eating. If it looks or smells wrong, toss it. Enjoy your velvety soup even after a few days! Yes, you can use frozen butternut squash. It is a quick option. Just make sure to thaw it first. If you use frozen squash, reduce the roasting time. You can skip roasting altogether and add it directly to the pot. This will save you time, but roasting adds a nice flavor. To add heat, try these options: - Add a pinch of cayenne pepper or red pepper flakes. - Use spicy vegetable broth instead of regular broth. - Mix in a tablespoon of sriracha or hot sauce while blending. Adjust the amount based on your taste. Start small and add more if you want extra spice. Butternut squash soup pairs well with: - Crusty bread or baguette for dipping. - A light salad with greens and a tangy vinaigrette. - Roasted nuts or seeds for crunch. These sides enhance the meal and balance the soup's creaminess. Enjoy experimenting with your favorites! This blog post shows you how to make a tasty butternut squash soup. We looked at the best ingredients, like butternut squash and coconut milk. You learned how to roast, blend, and enhance your soup for amazing flavors. Tips and tricks helped you get the texture just right. Plus, we covered storage and different serving ideas. With these steps, you're ready to create a delicious dish that everyone will enjoy. Dive in and get cooking!

Velvety Roasted Butternut Squash Soup

A creamy and flavorful soup made with roasted butternut squash, perfect for fall.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large butternut squash, peeled and diced into ½-inch cubes
  • 1 tablespoon extra virgin olive oil
  • to taste Salt and freshly ground black pepper
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground nutmeg
  • ½ cup coconut milk (or heavy cream for a non-vegan option)
  • for garnish Fresh sage leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • On a large baking sheet, spread the diced butternut squash evenly. Drizzle with olive oil, and season generously with salt and pepper. Toss to coat the squash thoroughly.
  • Roast the butternut squash in the oven for about 25-30 minutes, or until it is fork-tender and has developed a slight caramelization, turning the pieces halfway through for even roasting.
  • In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
  • Add the minced garlic to the pot and sauté for an additional minute, just until fragrant, being careful not to let it burn.
  • Once the squash is roasted, carefully transfer it to the pot along with the vegetable broth, ground cumin, and ground nutmeg. Stir to combine, bring the mixture to a gentle simmer, and allow it to cook for about 10 minutes to meld the flavors.
  • Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you are using a regular blender, carefully transfer the soup in batches, making sure to allow steam to escape to avoid any explosions.
  • Stir in the coconut milk (or heavy cream) for added richness, and taste for seasoning, adding more salt and pepper as preferred. If desired, gently heat the soup again before serving.
  • Ladle the soup into bowls and garnish with fresh sage leaves for a fragrant touch.

Notes

For an added visual appeal, drizzle a swirl of coconut milk or cream on the top of each bowl just before serving, and sprinkle some additional cumin or nutmeg for a pop of color.
Keyword butternut squash, fall recipes, soup, vegan