Roasted Butternut Squash Soup
User Reviews
5
Roasted Butternut Squash Soup
Description
Roasted Butternut Squash Soup combines roasted squash seasoned with cinnamon and ginger with sautéed onions and garlic in vegetable broth. After roasting until tender and golden, the squash is blended into the broth creating a smooth, creamy texture. Coconut milk enriches the body of the soup, adding a mild, slightly nutty flavor that complements the squash's sweetness. The use of warm spices like cinnamon and ginger offers a gentle aromatic depth.
The soup’s texture is velvety and silken due to thorough blending. Pumpkin seeds toasted and sprinkled on top add a crunchy contrast. The gentle roasting and seasoning ensure layers of flavor without overwhelming the natural squash sweetness.
This soup works well as a starter or light meal during cooler weather, providing warmth and comfort. It pairs nicely with crusty bread or a simple green salad. It can be served with an extra drizzle of coconut milk for more creaminess and a sprinkle of roasted pumpkin seeds for texture.
Make-ahead tips include roasting the squash up to three days or even freezing it several months in advance for convenience. The soup keeps well in the refrigerator for 3-4 days and can also be frozen. Using a hand blender helps achieve a consistent smoothness. Coconut milk alternatives can be used depending on dietary preferences. Adding maple syrup is an option for additional sweetness if desired.
Ingredients
- 1 butternut squash peeled, seeded and cut into chunks, large
- 2 tablespoons olive oil divided
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion chopped
- 2 garlic minced, cloves
- 4 cups vegetable broth low sodium
- ½ cup coconut milk plus more for serving
- ½ cup roasted pumpkin seeds for serving
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, cinnamon and ginger. Toss to combine. Bake for 40 minutes, flipping halfway through, until the butternut squash is knife tender and golden.
- While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large pot. Add the onions and season with salt and pepper. Cook the onions for 5-7 minutes, until they soften and become translucent. Then add the garlic, and cook for 1 more minute, until fragrant. Add the vegetable broth, bring to a boil and then reduce the heat to simmer while the butternut squash is roasting.
- When the butternut squash is done, transfer it to the pot, remove from heat and use an immersion blender to blend the soup until completely smooth. Stir in the coconut milk. Serve with a drizzle of coconut milk and pumpkin seeds.
Notes
- Leftovers can be stored covered in the refrigerator for up to 4 days, or frozen for 3 months.
- Butternut squash can be roasted ahead of time and kept refrigerated for a few days or frozen for months.
- Use any plant-based or dairy milk as a substitute for coconut milk if preferred.
- An immersion blender works well to achieve a smooth, creamy soup consistency.
- Adding a little maple syrup can enhance the natural sweetness of the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Sodium | 307mg | 13% |
| Potassium | 905mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 19935IU | 399% |
| Vitamin C | 43mg | 48% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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