Why Make This Recipe
Butternut squash soup is a comforting dish that’s perfect for any season. This recipe brings together the natural sweetness of butternut squash with spices that add depth and warmth. It’s easy to make and a great way to use seasonal ingredients. Plus, it’s healthy, filling, and can be customized to your taste.
How to Make Best Butternut Squash Soup I’ve Ever Had
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk or cream (optional)
- Olive oil
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash, chopped onion, and minced garlic in olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast for 25-30 minutes until tender.
- In a large pot, combine the roasted vegetables and vegetable broth, then bring to a simmer.
- Stir in the ground cumin and nutmeg.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- If using, stir in coconut milk or cream for added creaminess.
- Taste and adjust seasonings as needed.
- Serve warm, garnished with additional coconut milk or roasted pumpkin seeds if desired.
How to Serve Best Butternut Squash Soup I’ve Ever Had
Serve this soup warm in bowls. You can add a swirl of coconut milk on top for a creamy look and sprinkle some roasted pumpkin seeds or croutons for crunch. Pair it with some crusty bread or a simple salad for a complete meal.
How to Store Best Butternut Squash Soup I’ve Ever Had
If you have leftovers, let the soup cool down and then store it in an airtight container in the refrigerator. It will last for up to 4-5 days. You can also freeze it for up to 3 months. Just make sure to leave some space in the container for expansion when freezing.
Tips to Make Best Butternut Squash Soup I’ve Ever Had
- For an extra layer of flavor, try adding a touch of chili powder or smoked paprika.
- Make sure the squash is cooked thoroughly until tender for a smooth puree.
- Use fresh herbs like thyme or sage for added aromatic flavor if desired.
Variation
You can add other vegetables like carrots or sweet potatoes for different flavors. For a spicy kick, add some red pepper flakes or diced jalapeños. You can also blend in some cooked lentils for added protein and texture.
FAQs
1. Can I make this soup vegan?
Yes, this recipe is vegan if you use coconut milk and vegetable broth.
2. Can I use frozen butternut squash?
Absolutely! Using frozen butternut squash is convenient, just skip the roasting step and add it directly to the soup with the broth.
3. What can I serve with butternut squash soup?
This soup goes well with crusty bread, grilled cheese sandwiches, or a light salad.
Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- to taste Salt and pepper
- 1 cup coconut milk or cream (optional) For added creaminess
- as needed Olive oil For roasting
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash, chopped onion, and minced garlic in olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast for 25-30 minutes until tender.
Cooking
- In a large pot, combine the roasted vegetables and vegetable broth, then bring to a simmer.
- Stir in the ground cumin and nutmeg.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- If using, stir in coconut milk or cream for added creaminess.
- Taste and adjust seasonings as needed.
Serving
- Serve warm, garnished with additional coconut milk or roasted pumpkin seeds if desired.