Roasted Butternut Squash Soup
As autumn arrives, there's nothing more inviting than a warm bowl of soup. This roasted butternut squash soup is the perfect way to embrace the cooler weather. The natural sweetness of the squash is beautifully enhanced by roasting, while spices like nutmeg and cinnamon add a comforting depth.
Feel free to adjust the consistency of the soup by adding more or less broth, depending on your preference. You can substitute sweet potatoes or carrots for some of the squash for a different flavor twist. If you're looking for a non-dairy option, coconut milk makes an excellent creamy substitute for heavy cream.
Serve this delightful soup with crusty bread on a cozy evening in. It's great for holiday gatherings or a simple weeknight meal. Pair it with a crisp salad for a complete, satisfying dinner.
How to Make It
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1
Preheat the oven to 400°F (200°C).
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2
Cut the butternut squash in half, remove seeds, and place on a baking sheet.
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3
Drizzle with olive oil and season with salt and pepper.
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4
Roast the squash for 30-35 minutes until tender.
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5
In a pot, heat olive oil and sauté the onion until translucent.
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6
Add garlic and cook for another minute.
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7
Scoop out the roasted squash and add it to the pot.
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8
Pour in the vegetable broth and bring to a boil.
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9
Reduce heat and simmer for 10 minutes.
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10
Remove from heat and blend until smooth using an immersion blender.
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11
Return to pot, stir in heavy cream, nutmeg, and cinnamon.
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12
Adjust seasoning with additional salt and pepper if needed.
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13
Heat through and serve warm.
Still hungry? Try one of these
Pappardelle with Wild Mushroom and Chestnut Ragù
Pan-seared wild mushrooms and tender chestnuts simmered in a wine-thyme ragù, tossed with pappardelle for a 45-minute autumn pasta dinner.