Description
A comforting and creamy roasted butternut squash soup, infused with warm spices like cumin, cinnamon, and nutmeg. This hearty soup is easy to prepare with roasted squash and blended to a smooth texture, finished with a touch of coconut milk for richness. Perfect as a cozy appetizer or light meal during cooler months.
Ingredients
Scale
Squash
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Aromatics
- 1 large onion, chopped
- 3 garlic cloves, minced
Liquids & Spices
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1/2 cup coconut milk (or heavy cream)
Garnish
- Fresh thyme or parsley for garnish
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread out evenly on a baking sheet and roast for 25-30 minutes, until the squash is tender and starting to caramelize.
- Sauté Aromatics: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until fragrant and translucent.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth, ground cumin, ground cinnamon, ground nutmeg, and cayenne pepper if using. Stir everything together and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 minutes to allow the flavors to meld.
- Puree the Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Add Creaminess and Season: Stir in the coconut milk or heavy cream to give the soup a rich, velvety texture. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the warm soup into bowls and garnish with fresh thyme or parsley for a pop of color and freshness. Enjoy immediately.
Notes
- For a spicier version, increase the cayenne pepper to taste.
- You can substitute coconut milk with heavy cream or a dairy-free alternative depending on your preference.
- To save time, the squash can be roasted ahead of time and refrigerated.
- Use an immersion blender for quick pureeing to avoid multiple batches and mess.
- This soup freezes well – store in airtight containers for up to 3 months.
