Creamy Autumn Squash Soup
Cozy Up With Creamy Roasted Butternut Squash Soup
As the leaves begin to change and a crispness fills the air, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to autumn flavors, you can’t beat the creamy sweetness of butternut squash! This Creamy Roasted Butternut Squash Soup is the perfect blend of cozy and delicious, and it’s surprisingly easy to make. Roasting the butternut squash brings out its natural sugars, creating a depth of flavor that will have everyone asking for seconds.
This isn’t just any butternut squash soup; the roasting process elevates it to something truly special. Forget bland, watery soups – this recipe delivers a velvety texture and a rich, satisfying taste. It’s ideal as an appetizer, a light lunch, or even a comforting dinner starter. Plus, it’s naturally gluten-free and can easily be made vegan with a simple substitution (see FAQ below!).
Why You’ll Love This Recipe:
- Rich & Flavorful: Roasting the squash intensifies its sweetness and creates a complex flavor profile.
- Creamy Texture: The combination of roasted squash, vegetable broth, and heavy cream (or coconut cream!) results in a luxuriously smooth soup.
- Easy to Make: With minimal prep time and straightforward instructions, this soup is perfect for busy weeknights.
- Versatile: Enjoy it as an appetizer, light lunch, or side dish.
Tips for the Best Soup:
- Roasting is Key: Don’t skip the roasting step! It’s what makes this soup truly special.
- Use Fresh Ingredients: Fresh butternut squash and quality vegetable broth will make a big difference in the flavor.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Garnish with Flair: A swirl of cream, a sprinkle of nutmeg, or a few toasted pumpkin seeds adds a beautiful finishing touch.
Frequently Asked Questions
Can I make this soup vegan?
Absolutely! Simply substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. You can also use maple syrup to enhance the sweetness if desired.
How do I roast the butternut squash?
Cut the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, salt, and pepper, and place cut-side up on a baking sheet. Roast at 400°F (200°C) for 40-50 minutes, or until tender.
Can I use a different type of squash?
Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Can I make this soup ahead of time?
Yes! This soup can be made 2-3 days in advance and stored in the refrigerator. Reheat gently before serving.
What are some good garnishes for this soup?
Toasted pumpkin seeds, a swirl of cream, a sprinkle of nutmeg, chopped fresh parsley, or a drizzle of olive oil are all great options.
Get ready to savor the flavors of fall with this delightful Creamy Roasted Butternut Squash Soup!
Creamy Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash about 2 pounds
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Drizzle with olive oil, salt, and pepper. Place cut-side up on a baking sheet and roast for 40-50 minutes, or until tender.
- While squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Scoop out the roasted butternut squash and add it to the pot with the onions and garlic. Add vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth. Stir in heavy cream and nutmeg. Season with salt and pepper to taste.
- Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
