Why Make This Recipe
Roasted Butternut Squash Soup is a warm and comforting dish that’s perfect for chilly days. The sweetness of butternut squash combined with savory spices makes it a favorite among many. It’s easy to make, nutritious, and can be served as a meal on its own or as an appetizer. Plus, it’s vegan-friendly, making it suitable for various dietary preferences.
How to Make Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: cream, croutons, or pumpkin seeds
Directions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper and spread on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until softened.
- Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve warm with optional toppings.
How to Serve Roasted Butternut Squash Soup
Serve the soup warm in bowls. You can add a splash of cream, a few croutons, or sprinkle some pumpkin seeds on top for extra texture and flavor. Enjoy it with crusty bread or a simple salad for a complete meal.
How to Store Roasted Butternut Squash Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate for up to 3 to 4 days. You can also freeze the soup for up to 3 months. Thaw in the refrigerator before reheating.
Tips to Make Roasted Butternut Squash Soup
- Make sure to roast the squash until it’s tender for the best flavor.
- You can add spices like nutmeg or cumin for an extra kick.
- If you don’t have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
Variation
You can easily modify this recipe. For a creamy version, add coconut milk or heavy cream before blending. For a spicier soup, include red pepper flakes or fresh ginger while sautéing the onions and garlic.
FAQs
1. Can I use a different type of squash?
Yes, you can use other types of squash like pumpkin or acorn squash in this recipe.
2. Is this soup gluten-free?
Yes, this soup is gluten-free as it contains no grains or gluten-based ingredients.
3. Can I make this soup in advance?
Yes, you can make this soup in advance and store it in the refrigerator or freezer. It often tastes better the next day as the flavors meld together!
Roasted Butternut Squash Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and comforting vegan-friendly soup made with roasted butternut squash and savory spices, perfect for chilly days.
Ingredients
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: cream, croutons, or pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper and spread on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until softened.
- Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve warm with optional toppings.
Notes
Make sure to roast the squash until it’s tender for the best flavor. You can add spices like nutmeg or cumin for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
