Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 kg Butternut Squash (Sliced in half and seeds removed); 1 tsp Olive Oil (For roasting and sautéing); 1 medium Onion (Diced); 2 cloves Garlic (Minced); 1 tsp Curry Powder (Optional); ¼ tsp Ground Black Pepper (Optional); ½ tsp Garlic Powder (Optional); 900 ml Hot Water; ½ tsp Salt

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There’s something incredibly cozy about a warm bowl of soup, and when it comes to comfort food, roasted butternut squash soup stands out as a seasonal favorite. Its rich and creamy texture, combined with the natural sweetness of the butternut squash, creates a dish that warms your heart and soul. Whether you are enjoying it as a light lunch or as an elegant starter for dinner, this soup is sure to impress. The best part? It’s simple to make and can be customized to suit your flavor preferences.

Why This Recipe Is a Must-Try

Roasted butternut squash soup is not only delicious, but it also provides an abundance of nutritional benefits. Butternut squash is packed with vitamins A and C, fiber, and antioxidants, making it a healthy addition to your diet. Roasting the squash enhances its natural sweetness, while the aromatic blend of onion, garlic, and spices fills your kitchen with an inviting aroma. This recipe is an excellent way to enjoy the flavors of fall and is perfect for meal prep or cozy gatherings.

Ingredients

1 kg butternut squash
1 tsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp curry powder (optional)
¼ tsp ground black pepper (optional)
½ tsp garlic powder (optional)
900 ml water (hot)
½ tsp salt

How To Make Roasted Butternut Squash Soup

Step 1: Prepare the Butternut Squash

Start by preheating your oven to 200°C (400°F). Carefully slice the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet and drizzle with olive oil. You can sprinkle a little salt and pepper for added flavor. Roast the squash in the oven for about 40-50 minutes, or until it is tender and caramelized.

Step 2: Sauté the Aromatics

While the butternut squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes. Next, add the minced garlic and sauté for an additional minute, stirring until it becomes fragrant. If you’re opting for the curry powder, ground black pepper, and garlic powder, this is the time to add them, stirring to combine with the onions and garlic.

Step 3: Combine and Cook

Once the roasted butternut squash is ready, remove it from the oven and let it cool slightly. Scoop the flesh of the squash out of the skin and add it to the pot with the sautéed onion and garlic. Pour in the hot water and season with salt. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

Step 4: Blend Until Smooth

Using an immersion blender, carefully blend the soup until it is completely smooth and creamy. If you don’t have an immersion blender, you can transfer the mixture to a regular blender, working in batches if necessary. Be sure to allow steam to escape to prevent any splatter.

Step 5: Taste and Adjust Seasoning

After blending, taste the soup and adjust the seasoning as needed, adding more salt, pepper, or spices according to your preference. If the soup is too thick, you can add a bit more hot water to reach your desired consistency.

Step 6: Serve and Enjoy

Serve the roasted butternut squash soup hot, garnished with a drizzle of olive oil or a sprinkle of pumpkin seeds for added texture. Pair it with crusty bread or a fresh salad for a complete meal.

Expert Tips

For an extra depth of flavor, roast the onion with the butternut squash.
Use fresh herbs like thyme or sage for a fragrant touch.
If you prefer a spicier soup, add a pinch of cayenne pepper or some chopped chili.
Make it creamy by adding coconut milk or cream at the end for a richer flavor.

Variations and Customizations

Add chopped carrots or apples to enhance the sweetness and flavor.
Swap olive oil for coconut oil for a tropical twist.
Substitute vegetable broth for water to deepen the flavor base.
Top with roasted butternut squash seeds for a crunchy garnish.

How to Store Leftovers

Once your delicious soup has cooled, transfer it to an airtight container and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the soup in freezer-safe containers or zip-top bags for up to 3 months. To reheat, simply thaw in the fridge overnight and warm gently on the stovetop or in the microwave.

FAQ

Can I make this soup in advance?

Absolutely! Roasted butternut squash soup keeps well in the refrigerator for several days and even tastes better the next day as the flavors continue to meld.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, a simple green salad, or even grilled cheese sandwiches for a comforting and hearty meal.

Can I use other squash varieties?

Yes! You can substitute butternut squash with acorn squash, pumpkin, or any similar variety. Just keep in mind that cooking times may vary slightly based on the squash used.

Is this soup vegan-friendly?

Yes, this roasted butternut squash soup is entirely vegan, making it a great option for plant-based diets. The ingredients are all wholesome and suitable for vegans!

Conclusion

In the world of soups, roasted butternut squash soup reigns supreme for its delectable taste and comforting qualities. It’s an easy recipe that embraces the essence of fall while offering a delightful balance of flavors. With its creamy texture and rich aromas, this soup is sure to become a staple in your kitchen, perfect for special occasions or weeknight dinners alike. Make a big batch and indulge in the warmth it brings, one hearty spoonful at a time!

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