Easy, Healthy, Low Carb & Gluten Free Creamy Roasted Cauliflower Soup Recipe
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves begin to fall and the air turns crisp, there’s nothing quite like a warm and comforting bowl of soup. And when it comes to fall flavors, you can’t beat the sweet and nutty goodness of butternut squash! Our Roasted Butternut Squash Soup is the perfect blend of cozy and delicious, making it ideal for a light lunch, a satisfying dinner, or even a sophisticated appetizer.
This isn’t just any butternut squash soup. Roasting the squash first brings out its natural sweetness and creates a depth of flavor that you won’t get from simply boiling it. The subtle warmth of cinnamon and nutmeg complements the squash beautifully, creating a truly harmonious blend of tastes. It’s a surprisingly easy recipe to make, perfect for both beginner cooks and seasoned chefs.
Why You’ll Love This Recipe:
- Flavorful: Roasting the butternut squash intensifies its natural sweetness.
- Easy to Make: Minimal ingredients and straightforward instructions.
- Versatile: Enjoy it as a starter, main course, or side dish.
- Healthy & Nutritious: Packed with vitamins and antioxidants.
- Perfect for Fall: Embrace the cozy vibes of the season!
Tips for the Best Soup:
- Roasting is Key: Don’t skip the roasting step! It makes all the difference in flavor.
- Immersion Blender is Your Friend: An immersion blender creates a perfectly smooth and creamy texture. If you don’t have one, a regular blender works too, but be careful when blending hot liquids.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Get Creative with Garnishes: A swirl of cream, a sprinkle of toasted pumpkin seeds, or a drizzle of olive oil can elevate the presentation.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan and vegetarian.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What goes well with this soup?
A: A crusty bread for dipping, a side salad, or a grilled cheese sandwich are all great accompaniments.
We hope you enjoy this comforting and flavorful Roasted Butternut Squash Soup as much as we do! It’s the perfect way to warm up on a chilly day and savor the flavors of fall.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half lengthwise and scoop out seeds.
- Place squash cut-side up on a baking sheet and drizzle with olive oil. Roast for 45-60 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.
- Once squash is roasted, scoop out the flesh and add it to the pot with the onion and garlic.
- Pour in vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
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