Roasted Butternut Squash Soup Recipe
Recipe information
Make Roasted Butternut Squash Soup in just 1h . Warm up with our velvety Roasted Butternut Squash Soup, where sweet, caramelized squash meets a hint of aromatic spices. Each spoonful is a comforting blend of creamy texture and rich flavor, garnished with a drizzle of balsamic reduction and a sprinkle of roasted pumpkin seeds for that perfect crunch. A seasonal delight that will leave you craving more!
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with 1 tablespoon of olive oil. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
2. Sauté the Aromatics
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Combine and Simmer
Once the squash is done roasting, allow it to cool slightly, then scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, coconut milk, ground cumin, salt, black pepper, and nutmeg. Stir to combine and bring to a simmer.
4. Blend the Soup
Use an immersion blender to puree the soup until smooth. If you prefer a thinner consistency, you can add more vegetable broth or coconut milk to reach your desired texture.
5. Serve
Taste and adjust seasoning as necessary. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of fresh herbs if desired.
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