When it comes to comfort in a bowl, few things compare to the velvety warmth of butternut squash soup. This recipe is simple, delicious, and highlights the natural sweetness of roasted squash balanced by savory notes and a hint of spice. Perfect for chilly nights or a light, elegant appetizer, this soup is sure to become a household favorite.
Ingredients:
- Butternut Squash: 1 medium-sized squash, peeled, seeded, and cubed
- Vegetables: 1 medium onion (chopped), 2 cloves garlic (minced), 1 carrot (chopped)
- Seasonings: 1 tsp ground cinnamon, ½ tsp ground nutmeg, salt and black pepper to taste
- Liquids: 4 cups vegetable broth, 1 cup coconut milk (or heavy cream for a richer taste)
- Additions: 2 tbsp olive oil, fresh thyme for garnish
Directions:
Step 1: Roast the Squash
- Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with a pinch of salt and pepper. Roast for 25-30 minutes or until the edges are golden and the squash is tender.
Step 2: Sauté the Vegetables
- In a large soup pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion, carrot, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Step 3: Combine and Simmer
- Add the roasted squash to the pot along with cinnamon and nutmeg. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
Step 4: Blend Until Smooth
- Use an immersion blender (or carefully transfer the soup to a traditional blender) to blend until the soup is smooth and creamy. Stir in the coconut milk or cream and heat gently for an additional 2-3 minutes.
Step 5: Serve
- Ladle the soup into bowls and garnish with fresh thyme. Serve with crusty bread or a sprinkle of pumpkin seeds for added texture.
Cooking Tools Highlight:
- Immersion Blender: Makes blending the soup directly in the pot easy and mess-free.
- Dutch Oven: Ideal for even heating, roasting, and simmering.
- Chef’s Knife: A must for safely and efficiently peeling and cubing the butternut squash.