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Roasted Butternut Squash Soup Savory and Simple Recipe

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When making roasted butternut squash soup, fresh ingredients are key. Here is what you need: - Medium butternut squash, peeled and diced into 1-inch cubes - Large onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon ground nutmeg - Salt and freshly cracked black pepper, to taste - ½ cup coconut milk (optional, for extra creaminess) - Fresh parsley or cilantro, finely chopped, for garnish - Toasted pumpkin seeds, for added texture (optional) These ingredients work together to create a rich and creamy soup. Roasting the squash and onion brings out their natural sweetness. The spices add warmth and depth. Coconut milk gives it a silky finish, but you can skip it if you want. Use fresh herbs and seeds to add color and crunch when serving. For the full recipe, check the main article. First, preheat your oven to 400°F (200°C). This step is key to getting that nice roasted flavor. Next, take your medium butternut squash and peel it. Cut it into 1-inch cubes. Then, finely chop one large onion. Combine both the squash and onion on a large baking sheet. Now, drizzle the vegetables with two tablespoons of extra virgin olive oil. Season them with salt, black pepper, ground cumin, ground coriander, and ground nutmeg. Use your hands to toss the squash and onion until they are well coated. Place the baking sheet in the oven. Roast the vegetables for about 25 to 30 minutes. Keep an eye on them. At the halfway point, stir the veggies to ensure they roast evenly. They should be tender and lightly caramelized when done. In a large pot, combine your roasted squash and onion with two minced garlic cloves. Pour in four cups of vegetable broth. Bring this mixture to a gentle simmer over medium heat. Allow it to simmer for about 10 minutes. This helps all the flavors blend together. Afterward, blend the soup until smooth. You can use an immersion blender or a countertop blender for this. If you want extra creaminess, stir in half a cup of coconut milk. Adjust the seasoning with more salt and black pepper if needed. For more details, check out the Full Recipe. To make your roasted butternut squash soup shine, focus on your roasting. Cut the squash into even pieces. This helps it cook evenly. Toss the squash and onion in olive oil and spices. Use enough oil to coat everything. This will bring out great flavors when roasted. Roast at 400°F for deep caramelization. Stir halfway through to avoid burning. Taste your soup before serving. If it needs a boost, add more salt or pepper. A little extra spice can elevate the dish. You can use either an immersion blender or a countertop blender. An immersion blender is easy and keeps things simple. Just blend the soup right in the pot. If using a countertop blender, let the soup cool slightly first. Blend in batches to avoid spills. Aim for a smooth texture. If your soup feels too thick, add a bit of broth or water for a creamier finish. For added richness, stir in coconut milk right before serving. Serving matters! Pour the soup into warm bowls for a cozy touch. Create a swirl with coconut milk on top. This adds a beautiful look. Finish with fresh herbs like parsley or cilantro. They add color and flavor. For a crunchy twist, sprinkle toasted pumpkin seeds on each bowl. This adds texture and makes your dish inviting. Each detail matters in making your soup both tasty and lovely to see. {{image_4}} To make your roasted butternut squash soup even better, try adding spices. Ground ginger adds warmth and a little zing. You can also use smoked paprika for a smoky touch. If you like heat, add some cayenne pepper. You can also mix in other vegetables. Carrots and sweet potatoes blend well with butternut squash. They add sweetness and depth to the soup. Bell peppers can also give it a nice twist. Just chop them into small pieces and roast them together. If you want a vegan option, skip the coconut milk or use a nut milk instead. Almond milk works well and keeps the flavor light. For gluten-free needs, this recipe is already gluten-free. Just be sure your broth is gluten-free too. For a low-fat version, cut back on the olive oil. You can use a spray oil or broth for roasting instead. This will give you a lighter soup without losing flavor. This soup pairs nicely with crusty bread. A slice of sourdough or whole grain bread can soak up the flavors well. You might also enjoy it with a fresh salad. A simple green salad with lemon dressing adds brightness. For toppings, try adding a dollop of yogurt or a sprinkle of cheese. Croutons can add a nice crunch too. If you want a bit of texture, sprinkle some toasted pumpkin seeds on top. They add a great nutty flavor. For more details on making this delicious soup, check out the Full Recipe. To keep your roasted butternut squash soup fresh, use an airtight container. This helps avoid any unwanted smells or flavors. Store it in the fridge for up to five days. When you’re ready to enjoy it again, gently reheat the soup on the stove over low heat. Stir it often to warm it evenly. If it seems too thick, add a splash of broth or water to get your desired consistency. Freezing this soup is a great way to save some for later. First, let the soup cool completely. Then, pour it into freezer-safe containers, leaving some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, take it out of the freezer the night before and place it in the fridge to thaw. To reheat, warm it in a pot over low heat. Stir it well and add a little broth if necessary for the right texture. Enjoy the warmth of this cozy soup anytime! Cutting butternut squash can be tricky. Here are some helpful tips: - Use a sharp knife: A sharp knife makes cutting easier and safer. - Peel first: Use a vegetable peeler to remove the skin before cutting. - Stabilize the squash: Cut a small slice off the bottom to create a flat base. This helps the squash stay steady. - Cut in half: Slice the squash in half lengthwise. This allows you to scoop out the seeds easily. - Dice into cubes: Once halved, cut each half into long strips, then into cubes. Aim for 1-inch pieces for even cooking. Yes, you can use canned pumpkin as a substitute for butternut squash. Here are some points to consider: - Flavor: Canned pumpkin has a slightly different taste but works well. - Consistency: Make sure to use pure pumpkin, not pumpkin pie filling. The filling has added sugar and spices. - Adjusting liquid: Canned pumpkin is thicker. You may need to adjust liquid in your recipe to reach the desired soup texture. Roasted butternut squash soup can last in the fridge for about 4 to 5 days. Here are some tips for storage: - Cool it down: Let the soup cool to room temperature before sealing. - Use airtight containers: Store the soup in airtight containers to keep it fresh. - Reheat gently: When ready to eat, reheat the soup on the stove over low heat. Stir well to mix any separated ingredients. For the full recipe, check out the Creamy Roasted Butternut Squash Soup section above! This blog post showed how to make a delicious roasted butternut squash soup. We covered each step, from gathering fresh ingredients to perfecting the blend. You learned tips for roasting and how to serve your soup with flair. Remember, there are many ways to customize the flavor and texture. With proper storage, you can enjoy this meal for days. Now, go create this warm, comforting dish. Your table will thank you for it!
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Are you ready to make a warm, tasty bowl of Roasted Butternut Squash Soup? This simple recipe is packed with flavor and comfort. I’ll share step-by-step instructions with easy tips and tricks. You’ll also find ideas for how to store your soup and fun variations to try. Let’s turn that butternut squash into a dish everyone will love! Dive into this cozy recipe that’s perfect for any occasion.

Ingredients

When making roasted butternut squash soup, fresh ingredients are key. Here is what you need:

– Medium butternut squash, peeled and diced into 1-inch cubes

– Large onion, finely chopped

– 2 cloves garlic, minced

– 2 tablespoons extra virgin olive oil

– 4 cups vegetable broth

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– ½ teaspoon ground nutmeg

– Salt and freshly cracked black pepper, to taste

– ½ cup coconut milk (optional, for extra creaminess)

– Fresh parsley or cilantro, finely chopped, for garnish

– Toasted pumpkin seeds, for added texture (optional)

These ingredients work together to create a rich and creamy soup. Roasting the squash and onion brings out their natural sweetness. The spices add warmth and depth. Coconut milk gives it a silky finish, but you can skip it if you want. Use fresh herbs and seeds to add color and crunch when serving. For the full recipe, check the main article.

Step-by-Step Instructions

Preheat and Prepare

First, preheat your oven to 400°F (200°C). This step is key to getting that nice roasted flavor. Next, take your medium butternut squash and peel it. Cut it into 1-inch cubes. Then, finely chop one large onion. Combine both the squash and onion on a large baking sheet.

Roasting the Vegetables

Now, drizzle the vegetables with two tablespoons of extra virgin olive oil. Season them with salt, black pepper, ground cumin, ground coriander, and ground nutmeg. Use your hands to toss the squash and onion until they are well coated. Place the baking sheet in the oven. Roast the vegetables for about 25 to 30 minutes. Keep an eye on them. At the halfway point, stir the veggies to ensure they roast evenly. They should be tender and lightly caramelized when done.

Simmer and Blend

In a large pot, combine your roasted squash and onion with two minced garlic cloves. Pour in four cups of vegetable broth. Bring this mixture to a gentle simmer over medium heat. Allow it to simmer for about 10 minutes. This helps all the flavors blend together. Afterward, blend the soup until smooth. You can use an immersion blender or a countertop blender for this. If you want extra creaminess, stir in half a cup of coconut milk. Adjust the seasoning with more salt and black pepper if needed.

For more details, check out the Full Recipe.

Tips & Tricks

Perfecting the Soup

To make your roasted butternut squash soup shine, focus on your roasting. Cut the squash into even pieces. This helps it cook evenly. Toss the squash and onion in olive oil and spices. Use enough oil to coat everything. This will bring out great flavors when roasted. Roast at 400°F for deep caramelization. Stir halfway through to avoid burning. Taste your soup before serving. If it needs a boost, add more salt or pepper. A little extra spice can elevate the dish.

Blending Techniques

You can use either an immersion blender or a countertop blender. An immersion blender is easy and keeps things simple. Just blend the soup right in the pot. If using a countertop blender, let the soup cool slightly first. Blend in batches to avoid spills. Aim for a smooth texture. If your soup feels too thick, add a bit of broth or water for a creamier finish. For added richness, stir in coconut milk right before serving.

Presentation Ideas

Serving matters! Pour the soup into warm bowls for a cozy touch. Create a swirl with coconut milk on top. This adds a beautiful look. Finish with fresh herbs like parsley or cilantro. They add color and flavor. For a crunchy twist, sprinkle toasted pumpkin seeds on each bowl. This adds texture and makes your dish inviting. Each detail matters in making your soup both tasty and lovely to see.

Variations

Flavorful Add-ins

To make your roasted butternut squash soup even better, try adding spices. Ground ginger adds warmth and a little zing. You can also use smoked paprika for a smoky touch. If you like heat, add some cayenne pepper.

You can also mix in other vegetables. Carrots and sweet potatoes blend well with butternut squash. They add sweetness and depth to the soup. Bell peppers can also give it a nice twist. Just chop them into small pieces and roast them together.

Dietary Substitutions

If you want a vegan option, skip the coconut milk or use a nut milk instead. Almond milk works well and keeps the flavor light. For gluten-free needs, this recipe is already gluten-free. Just be sure your broth is gluten-free too.

For a low-fat version, cut back on the olive oil. You can use a spray oil or broth for roasting instead. This will give you a lighter soup without losing flavor.

Serving Suggestions

This soup pairs nicely with crusty bread. A slice of sourdough or whole grain bread can soak up the flavors well. You might also enjoy it with a fresh salad. A simple green salad with lemon dressing adds brightness.

For toppings, try adding a dollop of yogurt or a sprinkle of cheese. Croutons can add a nice crunch too. If you want a bit of texture, sprinkle some toasted pumpkin seeds on top. They add a great nutty flavor.

For more details on making this delicious soup, check out the Full Recipe.

Storage Info

Refrigeration Tips

To keep your roasted butternut squash soup fresh, use an airtight container. This helps avoid any unwanted smells or flavors. Store it in the fridge for up to five days. When you’re ready to enjoy it again, gently reheat the soup on the stove over low heat. Stir it often to warm it evenly. If it seems too thick, add a splash of broth or water to get your desired consistency.

Freezing the Soup

Freezing this soup is a great way to save some for later. First, let the soup cool completely. Then, pour it into freezer-safe containers, leaving some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, take it out of the freezer the night before and place it in the fridge to thaw. To reheat, warm it in a pot over low heat. Stir it well and add a little broth if necessary for the right texture. Enjoy the warmth of this cozy soup anytime!

FAQs

What is the best way to cut butternut squash?

Cutting butternut squash can be tricky. Here are some helpful tips:

– Use a sharp knife: A sharp knife makes cutting easier and safer.

– Peel first: Use a vegetable peeler to remove the skin before cutting.

– Stabilize the squash: Cut a small slice off the bottom to create a flat base. This helps the squash stay steady.

– Cut in half: Slice the squash in half lengthwise. This allows you to scoop out the seeds easily.

– Dice into cubes: Once halved, cut each half into long strips, then into cubes. Aim for 1-inch pieces for even cooking.

Can I use canned pumpkin instead of butternut squash?

Yes, you can use canned pumpkin as a substitute for butternut squash. Here are some points to consider:

– Flavor: Canned pumpkin has a slightly different taste but works well.

– Consistency: Make sure to use pure pumpkin, not pumpkin pie filling. The filling has added sugar and spices.

– Adjusting liquid: Canned pumpkin is thicker. You may need to adjust liquid in your recipe to reach the desired soup texture.

How long does roasted butternut squash soup last in the fridge?

Roasted butternut squash soup can last in the fridge for about 4 to 5 days. Here are some tips for storage:

– Cool it down: Let the soup cool to room temperature before sealing.

– Use airtight containers: Store the soup in airtight containers to keep it fresh.

– Reheat gently: When ready to eat, reheat the soup on the stove over low heat. Stir well to mix any separated ingredients.

For the full recipe, check out the Creamy Roasted Butternut Squash Soup section above!

This blog post showed how to make a delicious roasted butternut squash soup. We covered each step, from gathering fresh ingredients to perfecting the blend. You learned tips for roasting and how to serve your soup with flair. Remember, there are many ways to customize the flavor and texture. With proper storage, you can enjoy this meal for days. Now, go create this warm, comforting dish. Your table will thank you for it!

When making roasted butternut squash soup, fresh ingredients are key. Here is what you need: - Medium butternut squash, peeled and diced into 1-inch cubes - Large onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground coriander - ½ teaspoon ground nutmeg - Salt and freshly cracked black pepper, to taste - ½ cup coconut milk (optional, for extra creaminess) - Fresh parsley or cilantro, finely chopped, for garnish - Toasted pumpkin seeds, for added texture (optional) These ingredients work together to create a rich and creamy soup. Roasting the squash and onion brings out their natural sweetness. The spices add warmth and depth. Coconut milk gives it a silky finish, but you can skip it if you want. Use fresh herbs and seeds to add color and crunch when serving. For the full recipe, check the main article. First, preheat your oven to 400°F (200°C). This step is key to getting that nice roasted flavor. Next, take your medium butternut squash and peel it. Cut it into 1-inch cubes. Then, finely chop one large onion. Combine both the squash and onion on a large baking sheet. Now, drizzle the vegetables with two tablespoons of extra virgin olive oil. Season them with salt, black pepper, ground cumin, ground coriander, and ground nutmeg. Use your hands to toss the squash and onion until they are well coated. Place the baking sheet in the oven. Roast the vegetables for about 25 to 30 minutes. Keep an eye on them. At the halfway point, stir the veggies to ensure they roast evenly. They should be tender and lightly caramelized when done. In a large pot, combine your roasted squash and onion with two minced garlic cloves. Pour in four cups of vegetable broth. Bring this mixture to a gentle simmer over medium heat. Allow it to simmer for about 10 minutes. This helps all the flavors blend together. Afterward, blend the soup until smooth. You can use an immersion blender or a countertop blender for this. If you want extra creaminess, stir in half a cup of coconut milk. Adjust the seasoning with more salt and black pepper if needed. For more details, check out the Full Recipe. To make your roasted butternut squash soup shine, focus on your roasting. Cut the squash into even pieces. This helps it cook evenly. Toss the squash and onion in olive oil and spices. Use enough oil to coat everything. This will bring out great flavors when roasted. Roast at 400°F for deep caramelization. Stir halfway through to avoid burning. Taste your soup before serving. If it needs a boost, add more salt or pepper. A little extra spice can elevate the dish. You can use either an immersion blender or a countertop blender. An immersion blender is easy and keeps things simple. Just blend the soup right in the pot. If using a countertop blender, let the soup cool slightly first. Blend in batches to avoid spills. Aim for a smooth texture. If your soup feels too thick, add a bit of broth or water for a creamier finish. For added richness, stir in coconut milk right before serving. Serving matters! Pour the soup into warm bowls for a cozy touch. Create a swirl with coconut milk on top. This adds a beautiful look. Finish with fresh herbs like parsley or cilantro. They add color and flavor. For a crunchy twist, sprinkle toasted pumpkin seeds on each bowl. This adds texture and makes your dish inviting. Each detail matters in making your soup both tasty and lovely to see. {{image_4}} To make your roasted butternut squash soup even better, try adding spices. Ground ginger adds warmth and a little zing. You can also use smoked paprika for a smoky touch. If you like heat, add some cayenne pepper. You can also mix in other vegetables. Carrots and sweet potatoes blend well with butternut squash. They add sweetness and depth to the soup. Bell peppers can also give it a nice twist. Just chop them into small pieces and roast them together. If you want a vegan option, skip the coconut milk or use a nut milk instead. Almond milk works well and keeps the flavor light. For gluten-free needs, this recipe is already gluten-free. Just be sure your broth is gluten-free too. For a low-fat version, cut back on the olive oil. You can use a spray oil or broth for roasting instead. This will give you a lighter soup without losing flavor. This soup pairs nicely with crusty bread. A slice of sourdough or whole grain bread can soak up the flavors well. You might also enjoy it with a fresh salad. A simple green salad with lemon dressing adds brightness. For toppings, try adding a dollop of yogurt or a sprinkle of cheese. Croutons can add a nice crunch too. If you want a bit of texture, sprinkle some toasted pumpkin seeds on top. They add a great nutty flavor. For more details on making this delicious soup, check out the Full Recipe. To keep your roasted butternut squash soup fresh, use an airtight container. This helps avoid any unwanted smells or flavors. Store it in the fridge for up to five days. When you’re ready to enjoy it again, gently reheat the soup on the stove over low heat. Stir it often to warm it evenly. If it seems too thick, add a splash of broth or water to get your desired consistency. Freezing this soup is a great way to save some for later. First, let the soup cool completely. Then, pour it into freezer-safe containers, leaving some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, take it out of the freezer the night before and place it in the fridge to thaw. To reheat, warm it in a pot over low heat. Stir it well and add a little broth if necessary for the right texture. Enjoy the warmth of this cozy soup anytime! Cutting butternut squash can be tricky. Here are some helpful tips: - Use a sharp knife: A sharp knife makes cutting easier and safer. - Peel first: Use a vegetable peeler to remove the skin before cutting. - Stabilize the squash: Cut a small slice off the bottom to create a flat base. This helps the squash stay steady. - Cut in half: Slice the squash in half lengthwise. This allows you to scoop out the seeds easily. - Dice into cubes: Once halved, cut each half into long strips, then into cubes. Aim for 1-inch pieces for even cooking. Yes, you can use canned pumpkin as a substitute for butternut squash. Here are some points to consider: - Flavor: Canned pumpkin has a slightly different taste but works well. - Consistency: Make sure to use pure pumpkin, not pumpkin pie filling. The filling has added sugar and spices. - Adjusting liquid: Canned pumpkin is thicker. You may need to adjust liquid in your recipe to reach the desired soup texture. Roasted butternut squash soup can last in the fridge for about 4 to 5 days. Here are some tips for storage: - Cool it down: Let the soup cool to room temperature before sealing. - Use airtight containers: Store the soup in airtight containers to keep it fresh. - Reheat gently: When ready to eat, reheat the soup on the stove over low heat. Stir well to mix any separated ingredients. For the full recipe, check out the Creamy Roasted Butternut Squash Soup section above! This blog post showed how to make a delicious roasted butternut squash soup. We covered each step, from gathering fresh ingredients to perfecting the blend. You learned tips for roasting and how to serve your soup with flair. Remember, there are many ways to customize the flavor and texture. With proper storage, you can enjoy this meal for days. Now, go create this warm, comforting dish. Your table will thank you for it!

Roasted Butternut Squash Soup

Warm up this season with a deliciously creamy roasted butternut squash soup! Made from simple ingredients like fresh butternut squash, aromatic spices, and a touch of coconut milk, this recipe is perfect for cozy nights. Easy to prepare, it’s ready in just 40 minutes! Discover how to create a flavorful bowl of comfort that everyone will love. Click through to explore the full recipe and impress your family and friends!
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Ingredients
  

1 medium butternut squash, peeled and diced into 1-inch cubes

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground nutmeg

Salt and freshly cracked black pepper, to taste

½ cup coconut milk (optional, for extra creaminess)

Fresh parsley or cilantro, finely chopped, for garnish

Toasted pumpkin seeds, for added texture (optional)

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting.

    Prepare the Vegetables: On a large baking sheet, combine the diced butternut squash and chopped onion. Drizzle the olive oil over the vegetables, then season with salt, black pepper, cumin, coriander, and nutmeg. Toss everything together until the squash and onion are evenly coated with the oil and spices.

      Roast the Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes. Check at the halfway mark and stir the vegetables to ensure they roast evenly. The squash should be tender and lightly caramelized when done.

        Simmer the Soup: In a large pot, combine the roasted squash and onion with the minced garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat. Let it simmer for approximately 10 minutes to allow the flavors to meld.

          Blend Until Smooth: Using an immersion blender, carefully blend the soup in the pot until it is smooth and creamy. If you don't have an immersion blender, ladle the soup in batches into a countertop blender and blend until smooth before returning it to the pot.

            Add Creaminess: Stir in the coconut milk, if desired, to enhance the creaminess of the soup. Taste, and adjust the seasoning with additional salt and black pepper, if necessary.

              Heat and Serve: Warm the soup through over low heat, then remove from the heat source.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  Presentation Tips: Serve the warm soup in bowls, creating a beautiful swirl of coconut milk on top. Garnish with freshly chopped parsley or cilantro for a burst of color. For an inviting crunch, sprinkle toasted pumpkin seeds over each bowl just before serving!

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