Roasted Butternut Squash Soup
Cozy Up with Creamy Roasted Butternut Squash Soup
As the leaves change and the air turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing our favorite fall recipe: Roasted Butternut Squash Soup. This isn’t just any butternut squash soup; roasting the squash and vegetables brings out a depth of flavor that you won’t get from boiling. The result? A velvety smooth, subtly sweet, and incredibly satisfying soup that’s perfect for a weeknight dinner or a cozy appetizer.
Why Roast the Vegetables?
Roasting caramelizes the natural sugars in the butternut squash, onion, and celery, creating a richer, more complex flavor profile. It also adds a beautiful golden color to the soup. Trust us, this extra step makes all the difference!
A Symphony of Fall Flavors
Smoked paprika and nutmeg are the secret weapons in this recipe. The smoked paprika adds a hint of smokiness that complements the sweetness of the squash, while the nutmeg provides a warm, comforting spice. A touch of coconut milk adds a luxurious creaminess without being overly heavy.
Easy to Make, Even Easier to Enjoy
This recipe is surprisingly simple to make. With just a few ingredients and about an hour, you can have a delicious and healthy soup on the table. It’s also a great way to use up that butternut squash you’ve been eyeing at the farmers market!
Serving Suggestions:
- Garnish with a sprinkle of toasted pumpkin seeds for added crunch and flavor.
- A swirl of coconut milk or a drizzle of olive oil adds a touch of elegance.
- Serve with crusty bread for dipping.
Frequently Asked Questions:
- Can I use a different type of squash? Yes, you can! Acorn squash or kabocha squash would also work well in this recipe.
- Can I make this soup vegan? Absolutely! This recipe is naturally vegan.
- Can I freeze this soup? Yes, you can! Let the soup cool completely before transferring it to an airtight container and freezing for up to 3 months.
- How can I adjust the thickness of the soup? If you prefer a thinner soup, add more vegetable stock. For a thicker soup, use less stock or blend in a cooked potato.
- What if I don’t have smoked paprika? You can use regular paprika, but the smoked paprika really adds a unique flavor.
We hope you enjoy this comforting and flavorful Roasted Butternut Squash Soup as much as we do! It’s the perfect way to celebrate the flavors of fall.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 1 medium onion diced
- 2 stalks celery diced
- 4 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon nutmeg grated
- 2-3 cups vegetable stock
- 1/2 cup coconut milk
- to taste salt
- to taste black pepper cracked
- for garnish fresh parsley chopped
- for garnish toasted pumpkin seeds
Instructions
- Preheat oven to 400°F.
- Place cubed butternut squash, diced onion, celery, and garlic cloves on a large parchment-lined baking sheet.
- Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat.
- Roast for 40-45 minutes, or until tender.
- Transfer roasted vegetables to a high-speed blender along with 1 1/2 cups of vegetable stock and coconut milk. Blend until smooth and creamy.
- Pour the soup puree into a pot or Dutch oven. Add the remaining stock, grated nutmeg, salt, and pepper. Simmer on low heat for 4-5 minutes.
- Dish out, garnish with toasted pumpkin seeds and fresh parsley, and serve hot!
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