Description
This cozy butternut squash soup is a creamy, warmly spiced dish perfect for chilly days. Roasted squash adds natural sweetness and depth, while aromatic spices like cinnamon, nutmeg, and optional ginger bring comforting flavors. Enhanced with coconut milk or heavy cream, this soup is velvety and satisfying, ideal as a starter or light meal.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
Optional Toppings
- Croutons
- Pumpkin seeds
- Fresh herbs
- A drizzle of cream
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, spreading them evenly on a baking sheet.
- Roast the Squash: Roast the squash for 25-30 minutes, turning halfway through, until tender and lightly caramelized.
- Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Spices: Stir in the roasted butternut squash cubes, ground cinnamon, ground nutmeg, and optional ground ginger. Pour in the vegetable or chicken broth and bring to a simmer.
- Simmer the Soup: Let the mixture simmer gently for about 10 minutes, allowing the flavors to meld together.
- Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot once blended.
- Stir in Coconut Milk or Cream: Add the coconut milk or heavy cream and stir well to combine. Season with additional salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with your choice of croutons, pumpkin seeds, fresh herbs, or a drizzle of cream.
Notes
- For a vegan option, use vegetable broth and coconut milk.
- Adjust spices according to taste preference; omit ginger if undesired.
- Roasting the squash enhances its natural sweetness for a richer flavor.
- If you don’t have an immersion blender, cook the soup in batches in a standard blender to avoid spills.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
