Cozy up with a bowl of roasted butternut squash soup, a dish that embodies warmth and flavor. This creamy concoction is not only delicious but also incredibly easy to make. With its sweet and nutty flavor profile, this soup is perfect for chilly evenings or as a starter for a festive gathering. Let’s dive into this delightful recipe that will surely become a favorite in your kitchen.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup coconut milk
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: pumpkin seeds for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Per serving (1 cup): approximately 180 calories, 4g protein, 30g carbohydrates, 6g fat, 5g fiber, and 10g sugars. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Spread the squash on a baking sheet and drizzle with olive oil.
- Season with salt, pepper, and cumin.
- Roast in the oven for 25-30 minutes until tender.
- While the squash is roasting, heat a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Once the squash is done, add it to the pot with the onion and garlic.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the coconut milk and adjust seasoning if necessary.
Alternative Ingredients
You can substitute coconut milk with heavy cream or almond milk for a different flavor and texture. Additionally, using sweet potatoes instead of butternut squash can provide a unique twist to the soup.
Serving and Pairings
This soup pairs wonderfully with crusty bread, a side salad, or a light sandwich. For a heartier meal, consider serving it with grilled cheese or a quinoa salad.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of broth if it thickens. This soup can also be frozen for up to 3 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
- Using unseasoned broth can make the soup bland.
- Overcooking the squash may result in a mushy texture.
- Not blending the soup enough can leave it chunky.
- Skipping the roasting step will lose the depth of flavor.
- Not adjusting seasoning at the end can lead to flavor imbalance.
Helpful Tips
- Make sure to cut the squash into uniform pieces for even cooking.
- For added flavor, try roasting the garlic with the squash.
- Experiment with spices like nutmeg or cayenne for a kick.
- Use an immersion blender for easy cleanup.
FAQs
Can I use frozen butternut squash?
Yes, frozen butternut squash can be used. Just add it directly to the pot without thawing, and adjust cooking time as necessary.
Is this soup vegan?
Yes, this roasted butternut squash soup is vegan-friendly, especially when using vegetable broth and coconut milk.
Can I add other vegetables?
Absolutely! Carrots, sweet potatoes, or even apples can be added for extra flavor and nutrition.
How do I make it spicier?
To add spice, consider incorporating red pepper flakes or a dash of hot sauce during blending.
Can I use a regular blender?
Yes, just be cautious when blending hot soup. Blend in batches if necessary and allow the steam to escape.
Conclusion
Roasted butternut squash soup is a deliciously comforting dish that’s perfect for any occasion. Its creamy texture and rich flavor make it a favorite among many. Whether enjoyed as a starter or a main course, this soup is sure to warm both your heart and your palate. Enjoy your culinary adventure with this delightful recipe!
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: pumpkin seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Spread the squash on a baking sheet and drizzle with olive oil.
- Season with salt, pepper, and cumin.
- Roast in the oven for 25-30 minutes until tender.
- While the squash is roasting, heat a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Once the squash is done, add it to the pot with the onion and garlic.
- Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the coconut milk and adjust seasoning if necessary.
