Cozy Roasted Butternut Squash Soup

$- 1 large butternut squash, peeled, seeded, and cubed - 2 tablespoons olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1 teaspoon ground cumin - 4 cups vegetable broth - 1 cup coconut milk - Salt and pepper to taste - Fresh cilantro or parsley for garnish This soup shines with simple, fresh ingredients. Butternut squash forms the base. It adds sweetness and a creamy texture. The onion and garlic give depth and flavor. Ground ginger and cumin bring warmth and spice. Vegetable broth keeps it light, while coconut milk gives it a rich, creamy finish. For substitutions, you can swap olive oil for avocado oil. If you're out of fresh garlic, garlic powder works too. You can use chicken broth in place of vegetable broth for a non-vegetarian option. If you want a nutty flavor, try almond milk instead of coconut milk. Fresh herbs like basil or thyme can also replace cilantro or parsley. Feel free to mix and match these ingredients based on your pantry and taste. The key is to keep it simple and fresh. {{ingredient_image_1}} To start, peel the butternut squash with a sharp peeler. Cut the squash in half lengthwise and scoop out the seeds. Then cube the squash into small pieces. This helps it cook faster and blend easier later. Next, preheat your oven to 400°F (200°C). In a large bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet. Roast for about 25-30 minutes. It should be tender and lightly caramelized. Remember to stir it halfway through for even cooking. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, which takes about 5 minutes. This step adds a sweet base to your soup. Next, add the minced garlic, ground ginger, and cumin to the pot. Cook for another 2-3 minutes until the kitchen fills with a lovely aroma. Once the squash is done roasting, add it to the pot along with 4 cups of vegetable broth. Bring this mixture to a simmer and cook for 10-15 minutes. This allows all the flavors to meld together nicely. Now, remove the pot from heat. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully transfer the soup into a blender in batches and blend until smooth. After blending, stir in 1 cup of coconut milk. This gives the soup a rich and creamy texture. Season with salt and pepper to taste. If the soup seems too thick, add a bit more vegetable broth until you reach your desired consistency. Return the pot to the heat for a few minutes to warm everything through before serving. This final step ensures your soup is hot and ready to enjoy! To get that sweet, caramelized flavor, roast the squash at 400°F. Cut the squash into even cubes. This helps them cook evenly. Toss them in olive oil, salt, and pepper. Make sure they are well-coated. Spread the cubes out on a baking sheet. Avoid overcrowding, as this can lead to steaming instead of roasting. Roast for 25-30 minutes, stirring halfway through. The squash should be tender and golden. If you want to try something different, you can steam the squash instead. Steaming makes it soft, but it may not have the same roasted flavor. You can also try grilling the cubes for a smoky taste. Just be careful not to burn them! For blending, I recommend an immersion blender. It's easy and reduces cleanup. Just blend the soup right in the pot. If you use a traditional blender, do it in small batches. Always let the steam escape to avoid splatters. To get that velvety smooth texture, blend the soup well. If it feels too thick, add more broth. This will help you reach your desired consistency. To make the soup even better, consider adding spices. A pinch of nutmeg or cinnamon can warm the flavor. Fresh herbs like thyme or rosemary give a nice touch, too. For garnishes, fresh cilantro or parsley works great. A drizzle of coconut milk adds creaminess. You can also add roasted pumpkin seeds for crunch. These simple extras can elevate your dish! Pro Tips Choose the Right Squash: Opt for a heavy, firm butternut squash with a smooth, tan skin for the best flavor and texture. Enhance the Flavor: Add a pinch of nutmeg or cinnamon along with the spices for a warm, aromatic depth to your soup. Perfect Consistency: Adjust the thickness of the soup by varying the amount of vegetable broth you add after blending. Garnish Wisely: Use roasted pumpkin seeds or a drizzle of balsamic reduction for a tasty and visually appealing garnish. {{image_2}} You can make this soup dairy-free by using almond milk or other milk alternatives. Almond milk adds a nice nutty flavor without the creaminess of dairy. Coconut milk is already in the recipe, but you can skip it if you prefer. Just ensure you adjust the seasoning. This way, you keep the soup rich and tasty without dairy. Want to make your soup even heartier? Add more veggies! Carrots or sweet potatoes blend well with butternut squash. They add natural sweetness and nutrition. Just chop them up and roast them with the squash. You can also try parsnips or even kale for different flavors and textures. If you like heat, add a spicy twist! You can stir in chili powder or red pepper flakes. Start with a small amount and taste as you go. This adds warmth and depth. It makes the soup exciting and perfect for a chilly day. Enjoy the burst of flavor with every spoonful! After enjoying your soup, let it cool down. Use airtight containers to keep it fresh. Glass or BPA-free plastic containers work well. Make sure to leave some space at the top. This helps avoid spills as the soup expands. For best results, store the soup in the fridge. It will stay good for about 3 to 5 days. When you’re ready to eat, just reheat it on the stove or in the microwave. Stir well to ensure even heating. To freeze your soup, let it cool completely first. This step is key to keeping the texture nice. Pour the soup into freezer-safe bags or containers. If using bags, squeeze out extra air before sealing. This helps prevent freezer burn. When you want to enjoy it again, take it out of the freezer. Thaw the soup in the fridge overnight for best results. If you're short on time, you can use the microwave. Reheat on low power, stirring often to avoid hot spots. Enjoy your cozy soup! Yes, you can use frozen butternut squash. It is convenient and saves time. However, fresh squash has a better flavor and texture. Frozen squash may also be softer after cooking. If you want a rich taste, I recommend fresh. If you are in a hurry, frozen works just fine. This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. This helps keep it fresh. If you notice any off-smells or changes in texture, it’s best to toss it out. Yes, you can make this soup ahead of time. It tastes great after resting, as the flavors develop. Just cool it and store it in the fridge. To reheat, warm it on the stove over low heat. Add a splash of broth if it gets too thick. Enjoy it warm for a cozy meal! This blog post guides you through making a delicious butternut squash soup. We covered every step, from choosing the right ingredients to blending the perfect texture. You learned how to roast squash for peak flavor and adjust spices to suit your taste. With tips on storage and variations, you can enjoy this soup anytime. Remember, making it your own with added veggies or spices can elevate the dish. Happy cooking!$

Cozy Roasted Butternut Squash Soup

A warm and comforting soup made with roasted butternut squash and coconut milk.

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Prep Time 10

Cook Time 35

Total Time 45

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
4 cups vegetable broth
1 cup coconut milk
to taste salt and pepper
for garnish fresh cilantro or parsley

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet.
Roast for about 25-30 minutes or until the squash is tender and lightly caramelized, stirring halfway through.
While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic, ground ginger, and cumin to the pot, cooking for another 2-3 minutes until fragrant.
Once the squash is roasted, add it to the pot along with the vegetable broth. Bring to a simmer and cook for 10-15 minutes to blend flavors.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree.
Stir in the coconut milk and season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
Return to the heat for another few minutes to warm through before serving.

Notes

Ladle the soup into bowls and top with fresh cilantro or parsley. Drizzle a little extra coconut milk for a creamy swirl and garnish with roasted pumpkin seeds for crunch.

Keyword butternut squash, comfort food, soup, vegetarian