Roasted Butternut Squash Soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the days grow shorter and the air crisper, there’s nothing quite like a warm, comforting bowl of soup. And when it comes to fall flavors, you can’t beat the sweetness of butternut squash! This Roasted Butternut Squash Soup is incredibly easy to make, packed with nutrients, and bursting with cozy autumn vibes. Roasting the butternut squash (and a little carrot for extra sweetness!) brings out its natural sugars, creating a depth of flavor that simply can’t be achieved by boiling.
This recipe is naturally vegan and vegetarian, making it a perfect option for a variety of dietary needs. It’s also surprisingly quick to prepare – with only 15 minutes of prep time, you’ll have a delicious and healthy meal on the table in under an hour!
What makes this recipe special?
- Roasting is Key: Roasting the vegetables intensifies their flavor and creates a beautiful caramelized texture.
- Simple Ingredients: You likely already have many of these ingredients in your pantry!
- Creamy & Vegan: The coconut milk adds a luxurious creaminess without any dairy.
- Versatile: Enjoy it as a starter, a light lunch, or a satisfying dinner.
Tips for the Best Butternut Squash Soup:
- Squash Selection: Choose a butternut squash that feels heavy for its size, indicating it’s full of flesh.
- Even Roasting: Spread the vegetables in a single layer on the baking sheet to ensure even cooking.
- Blending: Be careful when blending hot liquids! Vent the blender lid slightly to allow steam to escape.
- Seasoning: Don’t be afraid to adjust the seasoning to your liking. A pinch of nutmeg or a dash of cinnamon can also add a lovely warmth.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Absolutely! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be stored in the refrigerator for up to 3-4 days. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it in individual portions for easy reheating.
Q: Is this soup spicy?
A: No, this recipe is not spicy. However, you can add a pinch of cayenne pepper or a dash of hot sauce if you like a little heat.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or grilled cheese sandwiches are all great accompaniments.
Get ready to enjoy a bowl of pure autumn bliss! This Roasted Butternut Squash Soup is sure to become a fall favorite.
Roasted Butternut Squash Soup
Ingredients
- 1 Butternut squash rough chopped
- 1/2 Carrot rough chopped, optional
- 1/2 Onion rough chopped
- 6 cloves Garlic whole
- 3 cups Vegetable stock or Water
- 2 tbsp Maple syrup Alternatively you can use agave or honey
- 2 tbsp Olive or avocado oil
- 1 cup Coconut milk
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss butternut squash, carrot (if using), and onion with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized.
- In a large pot or Dutch oven, combine roasted vegetables, vegetable stock, and maple syrup.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Stir in coconut milk and adjust seasoning to taste.
- Serve hot.
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