Velvety Roasted Butternut Squash Soup

Embrace the cozy flavors of autumn with this velvety roasted butternut squash soup. Delicately sweetened with pure maple syrup and infused with the warm, aromatic spices of nutmeg and cinnamon, this dish offers a comforting experience in every spoonful. Whether you are looking for a light lunch or a sophisticated starter, this soup delivers a rich texture and a balanced profile of sweet and savory notes.

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The secret to this soup's incredible depth is the roasting process. By caramelizing the butternut squash in the oven before blending, you unlock a natural sweetness that pairs perfectly with the creamy coconut milk or heavy cream. It is a straightforward method that yields professional, restaurant-quality results right in your own kitchen.

Ingredients

• Vegetables: 1 large butternut squash (about 1.2 kg / 2.5 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 cloves garlic, minced.
• Liquids: 1 liter (4 cups) vegetable broth; 250 ml (1 cup) water; 120 ml (1/2 cup) coconut milk or heavy cream.
• Flavorings: 2 tbsp pure maple syrup; 1/4 tsp ground nutmeg; 1/2 tsp ground cinnamon; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste.
• Garnish: Toasted pumpkin seeds, a drizzle of maple syrup, and fresh thyme leaves.

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

Step 3

Roast for 30–35 minutes until the squash is tender and caramelized, turning once halfway through.

Step 4

In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent. Add minced garlic and cook for 1 minute more.

Step 5

Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well.

Step 6

Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.

Step 7

Using an immersion blender (or working in batches with a countertop blender), purée the soup until smooth and creamy.

Step 8

Stir in coconut milk or cream. Adjust seasoning with additional salt and pepper if needed.

Step 9

Reheat gently if necessary.

Step 10

Ladle into bowls and garnish with pumpkin seeds, a drizzle of maple syrup, and thyme if desired.

Zusatztipps für die Zubereitung

Roasting the squash is a vital step as it intensifies its sweetness and depth of flavor. For the smoothest texture, ensure the squash is completely tender before removing it from the oven. Using an immersion blender directly in the pot makes cleanup easy and keeps the soup hot.

Varianten und Anpassungen

For a completely vegan version, opt for coconut milk, which adds a subtle tropical undertone. If you prefer a richer, more traditional soup, heavy cream is an excellent choice. To add a bit of contrast to the sweetness, consider adding a pinch of cayenne pepper for a subtle kick.

Serviervorschläge

This soup is best served warm with a side of crusty bread for dipping or a light side salad. The garnish of toasted pumpkin seeds adds a necessary crunch that complements the velvety texture of the purée.

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Warm, healthy, and incredibly satisfying, this roasted butternut squash soup is a testament to how simple ingredients can create a truly remarkable meal. Gather your favorite bowls and enjoy the taste of the season.

Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ Can I use pre-cut butternut squash?

Absolutely. Pre-cut squash saves time and works perfectly for this dish. Just ensure the pieces are roughly uniform in size for even roasting.

→ What can I substitute for coconut milk?

Heavy cream creates a rich, luxurious texture, while cashew cream or almond milk work well for dairy-free alternatives. Adjust the amount based on your desired creaminess.

→ How do I know when the squash is done roasting?

The squash should be fork-tender and have golden, caramelized edges. This typically takes 30-35 minutes at 400°F, but timing may vary based on cube size.

→ Can I freeze this soup?

Yes, it freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator before reheating.

→ How can I make the soup thicker or thinner?

For a thicker consistency, reduce the amount of broth or simmer longer to evaporate excess liquid. To thin it out, simply add more vegetable broth or water until you reach your preferred texture.