Roasted Butternut Squash Soup
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, 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 dinner, a sophisticated appetizer, or a comforting lunch.
Roasting the butternut squash brings out its natural sweetness, creating a depth of flavor that simply can’t be achieved by other methods. Combined with aromatic spices like sage, rosemary, and a hint of nutmeg, this soup is a true celebration of autumn. The subtle warmth of ginger and the touch of maple syrup elevate the flavors, creating a harmonious blend that will tantalize your taste buds.
This recipe is surprisingly easy to make, even for beginner cooks. It requires minimal prep time and the roasting process is largely hands-off. Plus, it’s a healthy and nutritious meal packed with vitamins and antioxidants.
What makes this soup special?
- Roasted Squash: Roasting intensifies the butternut squash’s natural sweetness.
- Warm Spices: Sage, rosemary, nutmeg, and ginger create a cozy and inviting flavor profile.
- Maple Syrup Touch: A hint of maple syrup enhances the sweetness and adds depth.
- Easy to Make: Minimal prep time and a simple cooking process.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender! Just be careful when blending hot liquids. Blend in batches and vent the lid to release steam.
Q: Can I add other vegetables to this soup?
A: Definitely! Carrots, apples, or sweet potatoes would all be delicious additions. Add them to the pot along with the onion.
Q: Is this soup vegan/vegetarian?
A: This recipe is vegetarian. To make it vegan, simply substitute the butter with olive oil or a vegan butter alternative.
Get ready to enjoy a bowl of pure autumn bliss! This Roasted Butternut Squash Soup is sure to become a fall favorite in your household.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1/2 teaspoon sage dried
- 1/2 teaspoon rosemary dried
- 1/4 teaspoon nutmeg
- 4 cups vegetable broth
- 1 tablespoon maple syrup
- salt to taste salt
- pepper to taste pepper
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, and place cut-side up on a baking sheet. Roast for 45-60 minutes, or until tender.
- While squash is roasting, melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more.
- Once squash is cool enough to handle, scoop out the flesh and add it to the pot with the onion mixture. Add vegetable broth and maple syrup. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender or a regular blender, blend the soup until smooth. Season with salt and pepper to taste.
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