Roasted Butternut Squash Soup

$- 1 medium butternut squash, peeled and cubed - 1 tablespoon olive oil - 1 onion, chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 4 cups vegetable broth - 1 can (13.5 oz) coconut milk - Salt and pepper to taste - Freshly chopped cilantro for garnish The key to a great roasted butternut squash soup is fresh ingredients. The butternut squash offers a sweet, nutty flavor that shines when roasted. Olive oil helps the squash caramelize, bringing out its natural sweetness. Onions and garlic add depth. Spices like cumin and ginger give warmth and a little kick. Vegetable broth makes the soup rich and savory, while coconut milk adds creaminess. Each ingredient plays a role in building flavor. Remember, quality matters. Choose fresh, organic items when you can. This will enhance the taste and nutrition of your soup. - Calories per serving: About 250 - Nutritional benefits of ingredients: - Butternut squash is high in vitamins A and C. - Coconut milk provides healthy fats. - Garlic boosts the immune system. - Onions have anti-inflammatory properties. This soup not only warms you up but also nourishes you. It's a wholesome meal that fits well into any diet. - Baking sheet - Large pot - Immersion blender or countertop blender Having the right tools makes cooking easier. A baking sheet helps roast the squash evenly. A large pot lets you cook the soup without spills. An immersion blender or countertop blender smooths the soup to perfection. Gather these items before you start. This way, you can focus on enjoying the cooking process. For the full recipe, check out the details above. - Preheat your oven to 400°F (200°C). - Peel and cube the butternut squash. Toss it with olive oil, salt, and pepper on a baking sheet. Spread the pieces out in a single layer. This helps them roast evenly. - Roast the squash for 25-30 minutes. It should be tender and slightly caramelized. Turn the squash halfway through cooking for even browning. - In a large pot, add a splash of olive oil over medium heat. Sauté the chopped onion until it turns translucent, about 5-7 minutes. This adds a nice depth of flavor. - Add minced garlic, ground cumin, and ground ginger to the pot. Cook for 1-2 minutes until the spices are fragrant. This step builds a warm and inviting base for your soup. - Once the squash is roasted, transfer it to the pot with the sautéed onion and spices. Pour in the vegetable broth and bring it to a boil. Then reduce the heat and let it simmer for about 10 minutes. This allows the flavors to meld together nicely. - Using an immersion blender, blend the soup until it's smooth. You can also use a countertop blender in batches if needed. - Stir in the coconut milk and heat through. This adds creaminess and richness to the soup. - Adjust the seasoning with salt and pepper to taste. You want to make sure the flavors pop! To achieve perfect caramelization, I recommend cutting the butternut squash into even cubes. This helps them cook evenly. Toss them in olive oil, salt, and pepper. Even spacing on the baking sheet is key. If the pieces touch, they will steam instead of roast. Aim for a single layer. Spices can elevate your soup. Consider adding a pinch of nutmeg or a dash of cayenne for heat. Fresh herbs like thyme or sage can add depth. For a fun twist, top the soup with roasted pumpkin seeds or a drizzle of balsamic glaze. Pair your soup with crusty bread for a hearty meal. Serve it in warm bowls to keep it cozy. A swirl of coconut milk on top makes a lovely presentation. Don't forget to sprinkle freshly chopped cilantro for color and flavor. Enjoy! {{image_2}} You can switch coconut milk for heavy cream. This adds a rich, creamy taste. If you want to cut fat, try low-fat milk. You can also use nut milk like almond or cashew. Each adds a unique twist. You can mix in other veggies too. Carrots or sweet potatoes work great. They can add sweetness and depth. Just roast them alongside the squash for best results. This makes your soup more colorful and tasty. If you want a vegan option, use vegetable broth and coconut milk. This keeps your soup plant-based and creamy. For gluten-free needs, check that your broth is gluten-free. Most brands are safe. If you're watching carbs, skip the potatoes. Use more squash instead. This keeps the soup low-carb while still hearty. You can play with the soup's flavor. For a sweeter taste, add a touch of maple syrup. It pairs well with the squash. If you're after a savory soup, add more spices. Try smoked paprika or a pinch of nutmeg. You can also add some heat. Toss in a bit of chili or cayenne pepper. This gives your soup a delightful kick. Just start with a small amount and taste as you go. For the full recipe, check out the details above. Store your roasted butternut squash soup in an airtight container in the fridge. Let it cool before sealing. This helps keep it fresh. The soup lasts about five days. Always check for signs of spoilage before eating. You can freeze this soup for longer storage. Pour the cooled soup into freezer-friendly containers. Leave some space at the top, as liquids expand when frozen. The soup freezes well for up to three months. To thaw, place the container in the fridge overnight. You can also use the microwave for quick thawing. When ready, reheat the soup on the stove. Stir often for even heating. This soup is great for batch cooking. Make a large pot and store it for later. Use freezer-friendly containers that seal well. Label each container with the date. This way, you know how long it has been stored. Yes, you can make roasted butternut squash soup ahead of time. It stores well in the fridge for about three to five days. Just let the soup cool down before putting it in a container. When you are ready to eat, reheat it on the stove or in the microwave. The flavors will deepen, making it even better. For longer storage, you can freeze the soup for up to three months. Just remember to leave some space in the container, as the soup will expand when frozen. To spice up your roasted butternut squash soup, you have a few options. You can add a pinch of cayenne pepper or red pepper flakes to the soup while cooking. This will give it a nice kick. Also, consider adding fresh chopped chili peppers when you sauté the onions. If you like a warm flavor, try adding smoked paprika. These spices will enhance the overall taste while making it more exciting. Roasted butternut squash soup pairs wonderfully with many dishes. You can serve it with warm, crusty bread for dipping. A simple green salad with a light dressing works great, too. For a heartier meal, add a grilled cheese sandwich or a side of quinoa. To make it fancy, you can top the soup with toasted pumpkin seeds or a drizzle of balsamic glaze. These additions add texture and flavor, making your meal even more enjoyable. For the complete cooking process, check the Full Recipe. In this blog post, we explored how to make delicious roasted butternut squash soup. We covered the key ingredients, equipment needed, and step-by-step instructions. You learned about tips for perfect roasting and flavor enhancements. I also shared variations to fit different diets and tastes. Remember, this soup is versatile and packed with nutrients. Enjoy experimenting and making it your own. With the right techniques, your soup will impress everyone at the table. Happy cooking!$

Roasted Butternut Squash Soup

Savor the warm flavors of this creamy roasted butternut squash soup! This easy recipe combines roasted butternut squash, fragrant spices, and creamy coconut milk for a deliciously comforting dish. Perfect for chilly days, this soup will warm your soul. Want to impress your family or guests?

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Ingredients

1 medium butternut squash, peeled and cubed

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

4 cups vegetable broth

1 can (13.5 oz) coconut milk

Salt and pepper to taste

Freshly chopped cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer.

Roast the squash in the preheated oven for 25-30 minutes or until tender and slightly caramelized, turning halfway through.

In a large pot over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 5-7 minutes.

Add the minced garlic, ground cumin, and ginger to the pot, cooking for another 1-2 minutes until fragrant.

Once the squash is roasted, transfer it to the pot with the sautéed onion and spices.

Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cook for about 10 minutes to allow flavors to meld.

Using an immersion blender, blend the soup until smooth. Alternatively, you can blend it in batches in a countertop blender.

Stir in the coconut milk and heat through. Adjust seasoning with salt and pepper as desired.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings

- Presentation Tips: Serve the soup in warm bowls, drizzled with a little extra coconut milk for a beautiful swirl, and garnish with freshly chopped cilantro. Enjoy with crusty bread on the side!