Description
Golden sunlight dances through hearty butternut squash soup, warming winter kitchens with rich, creamy comfort. Silky pureed vegetables and subtle spices invite gentle memories of home-cooked goodness you’ll savor with each spoonful.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash (about 2 lbs/907 grams, peeled, seeded, and cubed)
- 3 cups vegetable broth (or chicken broth)
- 1 cup coconut milk or heavy cream
Flavor Enhancers and Aromatics:
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped, optional)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika or nutmeg
- 1 tablespoon maple syrup or honey
Garnish and Toppings:
- Toasted pumpkin seeds (pepitas)
- Drizzle of coconut milk or cream
- Fresh thyme or parsley
- Croutons or crusty bread
Instructions
- Prepare the butternut squash by peeling, deseeding, and cutting into uniform cubes, ensuring even roasting and consistent texture throughout the soup.
- Arrange squash pieces on a lined baking sheet, drizzling with olive oil and seasoning with salt and black pepper to enhance natural sweetness and develop rich caramelized edges.
- Roast the squash in a preheated oven until edges turn golden brown and pieces become tender, creating a deeper, more concentrated flavor profile.
- Meanwhile, heat olive oil in a large Dutch oven or heavy-bottomed pot over medium temperature, creating a foundation for developing aromatic vegetables.
- Sauté diced onions, minced garlic, and sliced carrots until they become translucent and release their fragrant essential oils, approximately 4-5 minutes.
- Incorporate roasted squash cubes into the vegetable mixture, then pour in vegetable broth to create a harmonious liquid base.
- Enhance the soup’s complexity by adding ground cinnamon, smoky paprika, and a touch of maple syrup, which will provide layers of warmth and subtle sweetness.
- Simmer the mixture gently, allowing flavors to meld and ingredients to become perfectly tender, stirring occasionally to prevent scorching.
- Transform the soup into a silky-smooth consistency using an immersion blender, working carefully to achieve a velvety texture without lumps.
- Introduce coconut milk or heavy cream to create a luxurious, creamy finish, adjusting seasoning with additional salt and pepper as needed.
- Ladle the soup into warm bowls, garnishing with a sprinkle of toasted pumpkin seeds, a delicate drizzle of coconut milk, and fresh herb leaves for visual appeal and added texture.
- Serve immediately alongside crusty artisan bread or a grilled cheese sandwich for a comforting, nourishing meal.
Notes
- Roast the squash for deeper, more caramelized flavor that transforms the soup’s taste profile, creating a rich and complex base.
- Use fresh, high-quality butternut squash with deep orange color and smooth skin for the most vibrant and sweet results.
- Consider swapping dairy cream with coconut milk for a vegan-friendly version that maintains a luxurious, creamy texture.
- Control soup thickness by adjusting vegetable broth quantity – less broth creates a thicker puree, more broth results in a lighter consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg