Description
This creamy and comforting Roasted Butternut Squash Soup combines tender roasted squash with warm spices and a touch of coconut milk or cream for richness. Perfectly seasoned with cinnamon and nutmeg, this vegan and gluten-free soup is ideal for chilly days and makes a delicious, healthy starter or main dish.
Ingredients
Scale
Squash and Roasting
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
Soup Base
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
Optional
- 1/2 cup canned coconut milk or heavy cream (for creaminess)
Instructions
- Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 25–30 minutes until the squash is tender and slightly caramelized, which intensifies the natural sweetness.
- Sauté Aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5–6 minutes until translucent and soft. This builds the flavor base for the soup.
- Add Seasonings: Stir in the minced garlic, salt, black pepper, ground cinnamon, and ground nutmeg. Cook for an additional 1–2 minutes to release the aromatic oils and deepen the flavors.
- Combine and Simmer: Add the roasted squash to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld.
- Blend Until Smooth: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. This step creates a silky texture.
- Finish and Serve: Stir in the coconut milk or heavy cream if using, adjusting the creaminess to your preference. Taste and adjust salt or spices as needed. Serve the soup warm for a comforting meal.
Notes
- For extra flavor depth, try roasting the garlic cloves alongside the squash.
- This soup makes excellent leftovers and can be stored in the refrigerator for up to 4 days.
- For longer storage, freeze the soup for up to 3 months.
- Use light coconut milk instead of heavy cream for a lower-fat, vegan-friendly option.
