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This creamy roasted butternut squash soup starts with simple, fresh ingredients. Here’s what you need: - 1 medium butternut squash (about 2 pounds), peeled and diced - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup coconut milk - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - Salt and pepper to taste These ingredients blend together to create a rich, smooth soup that warms the soul. Garnishes can make your soup look even better. Here are a few ideas: - Fresh parsley, chopped - Fresh thyme, leaves only - A drizzle of extra coconut milk - Roasted pumpkin seeds These garnishes add color and flavor to your dish, making it even more appealing. If you want to switch things up, here are some easy substitutions: - Use sweet potato instead of butternut squash for a different taste. - Swap coconut milk for heavy cream for a richer flavor. - Try chicken broth if you prefer a non-vegetarian option. These changes keep your soup fresh and exciting, allowing you to explore new flavors while cooking. For the full recipe, check out the details above. First, we need to get our butternut squash ready. Start by peeling the squash with a sharp knife. Then, cut it in half and scoop out the seeds. Dice the squash into small cubes. This helps it roast evenly. Place the diced squash in a large bowl. Add 1 tablespoon of olive oil, salt, and pepper. Toss it all together so each piece gets coated. Next, it’s time to roast the squash. Preheat your oven to 400°F (200°C). Spread the seasoned squash on a baking sheet in one layer. This allows for even cooking. Roast the squash for 25 to 30 minutes. Halfway through, turn the pieces for nice browning. The squash should be tender and caramelized when done. While the squash roasts, let’s make the soup base. Heat 1 tablespoon of olive oil in a large pot over medium heat. Chop the onion and add it to the pot. Sauté the onion for about 5 minutes until it’s soft and clear. Then, mince the garlic and stir it in. Cook the garlic for just 1 minute until it smells good. Once the squash is roasted, add it to the pot with the onion and garlic. Pour in 2 cups of vegetable broth and stir everything well. Bring this mixture to a boil. Then, lower the heat and let it simmer for 10 minutes. After simmering, take the pot off the heat. Blend the soup until it’s smooth. You can use an immersion blender or a regular blender in batches. Return your smooth soup to the pot. Pour in 1 cup of coconut milk. Add 1 teaspoon of ground nutmeg and 1 teaspoon of ground cinnamon. Stir to mix it all together. Taste the soup and add more salt and pepper if you need it. Heat gently on low until warm. Serve hot with fresh parsley or thyme on top for a nice touch. Enjoy your creamy delight! Check the Full Recipe for more details. When picking a butternut squash, look for one that feels heavy. The skin should be a dull beige color, not shiny. Avoid squashes with soft spots or blemishes. A good squash will have a firm skin and a long neck. This neck part has more flesh, which is what you want for your soup. Store your butternut squash in a cool, dry place. It can last for weeks this way. Once you cut it, wrap it tightly and keep it in the fridge. Use it within a week for the best taste. For reheating, warm your soup on the stove over low heat. Stir it often to keep it from sticking. You can also use a microwave for quick reheating. One mistake is not roasting the squash long enough. Roasting brings out the sweet flavor. Make sure it gets tender and caramelized. Another mistake is adding too much liquid too soon. Let the roasted squash shine before blending. Finally, don’t skip seasoning. A pinch of salt and pepper can change the soup from bland to tasty. For more tips, check the Full Recipe. {{image_2}} You can easily make this soup vegan. Swap coconut milk with almond milk or cashew cream. Both give a nice, creamy texture. You can also use vegetable broth for a rich flavor. Want to spice it up? Add a pinch of cayenne pepper for heat. You can also mix in fresh herbs like basil or rosemary. These add a nice twist and enhance the soup's flavor. Feel free to mix in other veggies. Carrots, sweet potatoes, or even parsnips work well. Just roast them with the butternut squash. This adds more taste and nutrition to your soup. For the full recipe, check the details above and enjoy your cooking! After making this delicious soup, let it cool down. Pour it into airtight containers. This keeps the soup fresh and tasty. Store it in the fridge for up to five days. When you want some soup, just heat it in a pot or the microwave. You can freeze this soup for later. First, let it cool completely. Then, place it in freezer-safe containers. Leave some space at the top for expansion. It can last for about three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Heat it up before serving. The shelf life of Roasted Butternut Squash Soup is important. In the fridge, it stays good for five days. In the freezer, it can last for three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to throw it away. Enjoy your soup safely! Yes, you can make this soup ahead of time. It keeps well in the fridge for about three days. Just store it in an airtight container. When you’re ready to eat, reheat it gently on the stove. You may need to add a splash of broth or coconut milk to thin it out. You can use canned butternut squash for this recipe. Canned squash is already cooked, so it cuts down on prep time. Use about two cups of canned squash. Skip the roasting step and add it directly to the pot with the onion and garlic. You will still get a tasty soup. To make the soup thicker, add more butternut squash or reduce the broth. If you want it thinner, add extra broth or coconut milk. Just stir in a little at a time until you reach your desired consistency. This soup pairs well with crusty bread or a fresh salad. You can serve it with a sprinkle of pumpkin seeds for crunch. A dollop of sour cream or yogurt adds creaminess and tang. For a fun twist, try it with grilled cheese sandwiches. Enjoy exploring these combinations! For the full recipe, check out the detailed sections above. In this post, we explored how to make Roasted Butternut Squash Soup. We covered the key ingredients and optional garnishes to enhance your dish. The step-by-step instructions make it easy to follow along. I shared tips to pick the best squash and avoid common errors. We also discussed variations, storage info, and answered frequent questions. Making this soup is fun and rewarding. Enjoy each bowl, and share it with loved ones.

Roasted Butternut Squash Soup

Indulge in the rich flavors of creamy roasted butternut squash soup this fall! This simple recipe combines roasted squash, aromatic spices, and creamy coconut milk for a warm and comforting dish. Perfect for chilly evenings, it’s easy to make and great for meal prepping. Ready to warm your soul? Click to explore this delightful recipe and elevate your autumn cooking!
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and diced

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

Salt and pepper to taste

Fresh parsley or thyme for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet.

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

        While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

          Add the minced garlic and sauté for another minute until fragrant.

            Once the squash is done roasting, add it to the pot with the onion and garlic. Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

              Remove the pot from the heat and carefully blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup in batches to a blender and blend it there.

                Return the blended soup to the pot. Stir in the coconut milk, nutmeg, and cinnamon, and adjust the seasoning with salt and pepper to taste. Heat gently on low until warmed through.

                  Serve hot, garnished with fresh parsley or thyme for a splash of color.

                    Prep Time: 15 min | Total Time: 55 min | Servings: 4