Roasted Butternut Squash Soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves change and the air gets crisper, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, you can’t beat the sweet and savory goodness of butternut squash! Our Roasted Butternut Squash Soup is the perfect blend of creamy texture and rich flavor, making it an ideal dish for dinner, lunch, or even a sophisticated appetizer.
Roasting the butternut squash brings out its natural sweetness, creating a depth of flavor that simply can’t be achieved by boiling or steaming. This recipe is surprisingly easy to make, requiring just a handful of ingredients and a little bit of oven time. The result? A velvety smooth soup that’s guaranteed to warm you from the inside out.
What makes this recipe special?
- Roasted Squash: Roasting intensifies the squash’s natural sweetness and creates a more complex flavor profile.
- Simple Ingredients: We keep it classic with ingredients you likely already have in your pantry.
- Versatile: Enjoy it as a starter, a light lunch, or a hearty dinner.
- Optional Butter: A touch of butter adds extra richness and creaminess, but the soup is delicious even without it!
Serving Suggestions:
- Garnish with a sprinkle of pumpkin seeds for added crunch and visual appeal.
- A swirl of cream or a dollop of yogurt adds extra richness.
- Serve with a crusty bread for dipping.
- A sprinkle of freshly chopped parsley brightens the flavor and adds a pop of color.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: While butternut squash is ideal for its sweetness and texture, you can substitute with kabocha or acorn squash. Keep in mind that the flavor and texture may vary slightly.
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the butter or substitute with a vegan butter alternative.
Q: How long does this soup keep?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2-3 months.
Q: What if I don’t have maple syrup?
A: You can substitute with honey or agave nectar, or even a touch of brown sugar. Adjust the amount to your taste.
We hope you enjoy this delightful Roasted Butternut Squash Soup as much as we do! It’s the perfect way to embrace the cozy flavors of fall.
Roasted Butternut Squash Soup
Ingredients
- 3 1/2 lb butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion halved
- 1 clove garlic peeled
- 1/2 tablespoon maple syrup
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 cups vegetable broth
- 2 tablespoons butter optional
- to taste cracked black pepper
- to garnish pumpkin seeds
- to garnish parsley
Instructions
- Preheat the oven to 425 degrees F.
- Slice both ends of the butternut squash. With the flat bulb end, stand the butternut squash and carefully slice it in half lengthwise. Using a spoon, remove the seeds and membrane.
- Place the butternut squash on a baking tray cut side up. Drizzle some oil and sprinkle salt and pepper. Flip them over and roast for 60 minutes. After 30 minutes, coat the cut half of the onion with avocado oil. Drizzle oil and place it cut side down on the baking tray. Continue for another 30 minutes. Once done, remove the tray from the oven and let it cool.
- Once it became cool enough to handle, scoop it out using a large spoon and put it in a blender. Remove the outer layer of the onion then place it inside the blender.
- Add maple syrup, salt, nutmeg, ginger, and vegetable broth to the blender. Blend until smooth. Add butter if desired.
- Garnish with pumpkin seeds and parsley before serving.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
