Butternut squash is a versatile and nutritious ingredient that is perfect for making delicious and comforting soups. In this recipe, we’ll show you how to make a creamy and satisfying Roasted Butternut Squash Soup that is perfect for a plant-based and gluten-free meal.
About Roasted Butternut Squash Soup Recipe
The Benefits of Butternut Squash
Butternut squash is not only delicious but it’s also packed with nutrients that are essential for a healthy diet. It’s a good source of fiber, vitamin C, potassium, and beta-carotene, making it a nutritious choice for a plant-based meal.
How to Make Roasted Butternut Squash Soup
Making this Roasted Butternut Squash Soup is easy and only requires a few simple steps. First, you’ll roast the butternut squash in the oven, then cook it with onion, garlic, and spices in a saucepan. Finally, puree the mixture until it’s smooth, and you’re ready to enjoy a creamy and satisfying soup.
Whether you’re following a plant-based or gluten-free diet, this Roasted Butternut Squash Soup is the perfect meal for a cozy and comforting day. With its simple ingredients and delicious flavor, it’s sure to become a staple in your kitchen. Try it today and experience the creamy and satisfying goodness of butternut squash soup!
Why You’ll Love This Roasted Butternut Squash Soup Recipe
- It’s easy to make
This recipe only requires a few simple ingredients and can be made in one saucepan. - It’s healthy
Made with butternut squash, vegetable broth, and coconut milk, this soup is a healthy and nutritious option for a plant-based meal. - It’s creamy and comforting
The roasted butternut squash and coconut milk create a creamy and satisfying texture, making this soup a comforting choice for a cold day. - It’s versatile
This soup can be easily customized to your taste preferences by adding spices, herbs, or different types of plant-based milk. - It’s vegan and gluten-free
This recipe is suitable for those who follow a vegan and gluten-free diet.
You may also like: Spicy Tomato-Lentil Soup
Roasted Butternut Squash Soup Recipe: A Step-by-Step Guide
Step 1: Preheat the oven and prepare the baking sheet
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
Step 2: Roast the butternut squash
- Toss 1 large diced butternut squash with 1 tablespoon of olive oil, salt, and pepper.
- Spread the squash on the prepared baking sheet in a single layer.
- Roast the squash in the oven for 25-30 minutes, or until tender and slightly golden.
Step 3: Cook the onion and garlic
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add 1 chopped onion and 3 minced garlic cloves and cook until soft, about 5 minutes.
Step 4: Add the roasted butternut squash and other ingredients
- Add the roasted butternut squash to the saucepan.
- Stir in 4 cups of vegetable broth, 1 cup of coconut milk, 1 teaspoon of dried sage, 1/2 teaspoon of dried thyme, salt, and pepper.
Step 5: Simmer the soup
- Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 10-15 minutes.
Step 6: Puree the soup
- Use an immersion blender or a blender to puree the soup until smooth.
Step 7: Serve and garnish
- Serve the soup hot, garnished with chopped sage or a drizzle of coconut milk, if desired.
Pro Tips
By following these pro tips, you’ll be able to make the perfect Roasted Butternut Squash Soup every time. Whether you’re looking for a comforting and satisfying vegan and gluten-free meal, this recipe is sure to be a hit in your kitchen!
- Use ripe butternut squash
When selecting butternut squash, make sure to choose a ripe and firm squash that is easy to cut and peel. - Roast the squash thoroughly
Roasting the butternut squash is key to developing its natural sweetness and rich flavor. Make sure to roast it until it’s soft and tender, but not burnt. - Add your favorite spices
This recipe calls for basic spices, but you can add any additional spices or herbs you like to customize the flavor of the soup. Consider adding rosemary, thyme, or nutmeg for extra depth and complexity. - Blend until smooth
To get the creamiest texture, make sure to blend the roasted butternut squash mixture until it’s smooth and creamy. You can use an immersion blender or a regular blender, just make sure to blend it in batches if using a regular blender. - Serve with toppings
To add some extra texture and flavor, consider serving the soup with croutons, diced avocado, or a drizzle of olive oil.
Serving Suggestions for Roasted Butternut Squash Soup
- Croutons: Serve the soup with a handful of crispy croutons for added texture and crunch.
- Fresh herbs: Garnish the soup with fresh herbs like basil, parsley, or cilantro for extra flavor and a pop of color.
- Toasted nuts: Top the soup with toasted almonds, walnuts, or pecans for a nutty crunch and added nutrition.
- Diced avocado: A scoop of diced avocado adds creaminess and richness to the soup.
- Drizzle of olive oil: A drizzle of good-quality olive oil brings out the natural flavors of the soup and adds some healthy fat.
- Bread: Serve the soup with crusty bread for dipping and soaking up the flavorful broth.
These serving suggestions will add extra dimension and enjoyment to your Roasted Butternut Squash Soup. With these simple touches, you’ll be able to turn this comforting vegan and gluten-free soup into a memorable meal. Enjoy!
FAQs
- Can I make this soup ahead of time?
Yes, you can definitely make this soup ahead of time. Simply let it cool, then store it in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave when ready to serve. - Can I freeze this soup?
Yes, you can freeze this soup. Let it cool, then store it in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave. - Can I make this soup without roasting the squash?
Yes, you can make this soup without roasting the squash, but the flavor will not be as rich and sweet. Instead, you can peel and dice the squash, then boil it until soft before blending it with the other ingredients. - Can I make this soup with other types of squash?
Yes, you can use other types of squash, like acorn or kabocha, to make this soup. Just make sure to adjust the cooking time and seasoning as needed. - Can I make this soup creamier?
Yes, you can make this soup creamier by adding coconut milk, heavy cream, or cashew cream to the blend. Start with a small amount and add more to taste.
Recipe Card
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash peeled and diced
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp dried sage
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss the diced butternut squash with the olive oil, salt, and pepper. Spread the squash on the prepared baking sheet in a single layer.
- Roast the squash in the oven for 25-30 minutes, or until tender and slightly golden.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
- Add the roasted butternut squash to the saucepan and stir in the vegetable broth, coconut milk, sage, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 10-15 minutes.
- Use an immersion blender or a blender to puree the soup until smooth.
- Serve hot, garnished with chopped sage or coconut milk drizzle, if desired.
