Save Warm up your chilly nights with this Easy Roasted Butternut Squash Soup. This velvety and comforting dish highlights the natural sweetness of squash, enhanced by the warm notes of cinnamon and nutmeg for a truly soul-soothing meal.
Save Whether you are looking for a light lunch or a cozy starter, this American-style soup is simple to prepare and yields four satisfying servings.
Ingredients
- 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 garlic cloves, peeled
- 1 medium carrot, peeled and chopped
- 1 stalk celery, chopped
- 2 tbsp olive oil
- 2 tbsp unsalted butter (optional, for richness)
- 4 cups vegetable broth (low sodium preferred)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground black pepper
- 1 tsp kosher salt (or to taste)
- 1/4 cup heavy cream or coconut milk (optional garnish)
- Toasted pumpkin seeds (optional garnish)
- Fresh thyme leaves (optional garnish)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2
- Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes, until tender and caramelized at the edges.
- Step 3
- While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.
- Step 4
- Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Step 5
- Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender).
- Step 6
- Taste and adjust seasoning as needed.
- Step 7
- Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.
Zusatztipps für die Zubereitung
Roasting the butternut squash until it is caramelized at the edges is key to achieving a deep, rich flavor. If using a countertop blender instead of an immersion blender, remember to blend in small batches and hold the lid down securely with a towel to avoid splashes.
Varianten und Anpassungen
To make this soup vegan, simply use only olive oil for sautéing and substitute coconut milk for the heavy cream. For those who enjoy a bit of heat, a pinch of cayenne pepper added during the simmering stage provides a wonderful spicy kick.
Serviervorschläge
Serve this soup hot with a drizzle of cream or coconut milk. Top with toasted pumpkin seeds and fresh thyme for texture and aroma. It pairs perfectly with a side of warm, crusty bread for a hearty and complete meal.
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Each serving of this nutritious soup contains approximately 170 calories, 7g of fat, 27g of carbohydrates, and 2g of protein, making it as healthy as it is delicious.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if it has thickened.
- → How do I achieve the smoothest texture?
Roasting the squash first is key—it breaks down fibers for easier blending. Use an immersion blender directly in the pot for convenience, or work in batches with a countertop blender. For ultra-silky results, strain through a fine-mesh sieve after blending.
- → What can I substitute for heavy cream?
Coconut milk adds richness and subtle sweetness while keeping it dairy-free. Greek yogurt stirred in at the end provides tangy creaminess. For a lighter version, simply omit the cream—the roasted squash delivers plenty of body on its own.
- → How do I cut butternut squash safely?
Start with a sharp chef's knife and stable cutting board. Cut off both ends, then slice the squash in half where the neck meets the bulb. Peel each section with a vegetable peeler, then scoop seeds from the bulb before cutting into cubes.
- → Can I freeze this soup?
Yes, freeze in portion-sized containers for up to 3 months. Leave out the cream before freezing—add it when reheating for best texture. Thaw overnight in the refrigerator, then warm slowly over medium heat.
- → How can I add more protein?
Stir in rinsed white beans or lentils during the last 10 minutes of simmering. Top with toasted pumpkin seeds or walnuts for crunch. Serve with a slice of crusty bread spread with nut butter or alongside a protein-rich salad.