Roasted Butternut Squash Soup
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Enjoy the cozy warmth of roasted butternut squash soup, a perfect dish for autumn evenings. This creamy soup is not only comforting but also packed with nutrients. With its rich flavor and silky texture, it’s a wonderful choice for a light lunch or a hearty dinner. Serve it with crusty bread for a complete meal that will satisfy your taste buds and warm your soul.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– 2 tablespoons olive oil
– ½ cup coconut milk (optional for creaminess)
– Fresh thyme for garnish
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup): Calories: 180, Protein: 3g, Carbohydrates: 30g, Dietary Fiber: 6g, Fat: 7g. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper.
3. Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
4. In a large pot, sauté chopped onions in olive oil until translucent.
5. Add minced garlic and cook for another minute.
6. Stir in roasted squash, cumin, and cinnamon.
7. Pour in the vegetable broth and bring to a boil.
8. Reduce heat and simmer for 10 minutes to meld flavors.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in coconut milk for added creaminess, adjust seasoning, and serve warm.
Alternative Ingredients
You can substitute butternut squash with pumpkin or sweet potatoes for a different flavor profile. Instead of coconut milk, heavy cream or almond milk can provide creaminess. Feel free to experiment with spices like nutmeg or ginger for added warmth.
Serving and Pairings
This roasted butternut squash soup pairs well with crusty bread, grilled cheese sandwiches, or a fresh green salad. A sprinkle of pumpkin seeds or croutons on top adds a nice crunch.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat the soup on the stovetop or in the microwave. It can also be frozen for up to 3 months; just thaw and reheat thoroughly before serving.
Cooking Mistakes
– Overcooking the squash can lead to a mushy texture.
– Not seasoning enough can result in bland soup.
– Skipping the roasting step may reduce flavor depth.
– Forgetting to blend until smooth can leave an unappealing texture.
– Adding too much liquid can make the soup too thin.
Helpful Tips
– Choose a squash that feels heavy for its size for the best flavor.
– Always taste and adjust seasoning as needed while cooking.
– For extra richness, consider adding a dollop of sour cream when serving.
– Garnish with fresh herbs for a pop of color and flavor.
FAQs
Can I make this soup vegan?
Yes, simply use vegetable broth and skip any dairy additions like cream. Coconut milk is a tasty vegan option.
How can I thicken the soup?
If you prefer a thicker consistency, you can add more roasted squash or blend in a potato.
Can I use frozen butternut squash?
Absolutely! Frozen butternut squash works well; just adjust the cooking time as needed.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
What spices can I add for more flavor?
Consider adding nutmeg, ginger, or even a pinch of cayenne pepper for some heat.
Conclusion
Roasted butternut squash soup is a delightful dish that brings warmth and comfort, making it a perfect addition to your fall recipe collection. Its rich flavors and creamy texture are sure to please anyone at your table. Enjoy this soup as a starter or a main course, and savor the heartiness of seasonal produce.
Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup coconut milk optional
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onions in olive oil until translucent.
- Add minced garlic and cook for another minute.
- Stir in roasted squash, cumin, and cinnamon.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk for added creaminess, adjust seasoning, and serve warm.
