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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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Experience the comforting warmth of Roasted Butternut Squash Soup, a rich and creamy dairy-free fall favorite. This soup perfectly balances the natural sweetness of roasted butternut squash with aromatic herbs and spices, delivering a velvety texture and smoky depth ideal for chilly evenings. Easy to prepare and customizable for various dietary preferences, it’s a nourishing, vibrant dish that brings cozy autumn flavors to your table.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and cubed (about 3 pounds)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 2 tsp fresh thyme or sage leaves
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • 1/2 cup coconut milk or cream (for extra creaminess)
  • Pinch of cayenne pepper or smoked paprika (for a spicy kick)
  • Toasted pumpkin seeds or chopped walnuts (for garnish)
  • Maple syrup or honey, a splash (to enhance sweetness)

Instructions

  1. Prepare and Roast the Squash: Peel and cube the butternut squash into evenly sized pieces to ensure uniform roasting. Toss the cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized, bringing out a deep, smoky flavor.
  2. Sauté Aromatics: While the squash is roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, releasing its fragrant aroma without letting it burn.
  3. Combine and Simmer: Add the roasted butternut squash to the pot with the sautéed aromatics. Pour in the vegetable or chicken broth, then toss in fresh herbs like thyme or sage. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10-15 minutes to allow the flavors to blend thoroughly.
  4. Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot until it becomes smooth and creamy. Alternatively, you can blend in batches using a countertop blender and then return the soup to the pot. If desired, stir in coconut milk or cream at this stage to add extra silkiness and richness.
  5. Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper. Serve hot, garnished with your favorite toppings such as toasted seeds, herb oil, or a dollop of coconut cream. Pair with crusty bread or a fresh salad for a complete autumn meal.

Notes

  • Cut squash into uniform pieces to ensure even roasting and caramelization.
  • Don’t skip roasting – it adds a depth of flavor that boiling or steaming can’t achieve.
  • Homemade broth enhances flavor much more than store-bought versions.
  • If blending in a countertop blender, work in small batches to avoid spills and achieve a smooth texture.
  • Add a splash of lemon juice or vinegar if the soup tastes too sweet to balance flavors perfectly.

Nutrition

Keywords: roasted butternut squash soup, dairy-free soup, fall recipes, comfort food, vegan soup, autumn soup, creamy squash soup

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