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As the leaves turn and the air grows crisp, the arrival of fall ushers in a bounty of seasonal produce that warms the heart and nourishes the body. Among these autumn staples, butternut squash stands out as a beloved favorite, known for its sweet, nutty flavor and vibrant orange hue. This versatile winter squash is not only delicious but also packs a nutritional punch, making it an ideal choice for cozy, comforting dishes.

Roasted Butternut Squash Soup

Warm up this autumn with a creamy caramelized butternut squash soup that captures the essence of the season. This delicious recipe combines the natural sweetness of roasted butternut squash with the richness of coconut milk, creating a comforting dish perfect for chilly days. Packed with vitamins and flavor, it’s easy to make and pairs beautifully with crusty bread or a fresh salad. Discover how to elevate your fall menu with this delightful soup that’s both healthy and satisfying.
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Ingredients
  

1 medium butternut squash (about 2-3 pounds), peeled and diced

1 large onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon ground cinnamon

4 cups vegetable broth

1 cup coconut milk (full fat for creaminess)

Salt and black pepper, to taste

Optional garnishes: pumpkin seeds, fresh cilantro, or a drizzle of olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: In a large mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil, salt, black pepper, and ½ teaspoon of cumin. Spread the squash evenly on a baking sheet lined with parchment paper.

      Caramelize: Roast the squash in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through to ensure even roasting.

        Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic, remaining cumin, ground ginger, and cinnamon, cooking for another minute until fragrant.

          Combine: Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and stir to combine.

            Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

              Blend: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the mixture in batches to a countertop blender, and blend until smooth.

                Finish with Coconut Milk: Return the blended soup to the pot (if using a blender), and stir in the coconut milk. Heat over low until warmed through, adjusting seasoning with more salt and pepper as needed.

                  Serve: Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds, fresh cilantro, or a drizzle of olive oil, if desired.

                    Prep Time, Total Time, Servings: 15 mins | 60 mins | 4 servings