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- 1 medium butternut squash, peeled, seeded, and diced - 2 tablespoons olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1/2 teaspoon cinnamon - Salt and pepper to taste - 1/2 cup coconut milk (for creaminess) - Fresh parsley or cilantro for garnish The right mix of ingredients makes this roasted butternut squash soup rich and tasty. Butternut squash gives a sweet base. The onion and garlic add depth. Carrots bring more sweetness and color. The spices, like cumin and cinnamon, create warmth. Coconut milk adds creaminess without dairy. Each ingredient plays a role in making this dish comforting and flavorful. This soup is not only delicious but also healthy. Each serving has about 200 calories. It contains 8 grams of fat, mainly from olive oil and coconut milk. The soup offers 3 grams of protein, mostly from vegetables and broth. You also get fiber from the squash and carrots, which is good for digestion. Overall, it's a balanced meal that warms you up on cool days. For the full recipe, check out Cozy Roasted Butternut Squash Soup. - Step 1: Preheat oven to 400°F (200°C). - Step 2: Toss butternut squash with olive oil, salt, and pepper. First, you want to warm up your oven. This helps the squash roast perfectly. Next, cut the butternut squash into small pieces. I like to peel and seed it first. Then, in a large bowl, mix the squash with olive oil, salt, and pepper. This adds flavor and helps with roasting. Spread the squash out on a baking sheet. Make sure the pieces don’t touch. This allows them to roast nicely. - Step 3: Roast the squash for 25-30 minutes. - Step 4: Cook onions, garlic, and carrots in a pot. Now, it’s time to roast the squash! Place the baking sheet in the oven. Roast for 25-30 minutes until golden and soft. Halfway through, give the squash a stir. While it roasts, heat some olive oil in a large pot over medium heat. Add the chopped onion and cook until it turns soft and clear. This takes about five minutes. Then, stir in minced garlic and diced carrots. Cook for another 3-4 minutes until you smell the great aromas. - Step 5: Combine roasted squash with broth and spices. - Step 6: Puree the soup and add coconut milk. Once the squash is done, add it to the pot. Pour in the vegetable broth, cumin, and cinnamon. Stir everything together. Bring it to a boil, then lower the heat and let it simmer for about 10-15 minutes. After that, you’ll want to blend the soup until it’s smooth. You can use an immersion blender or a regular blender. Finally, stir in the coconut milk. This gives the soup a creamy texture. Adjust the seasoning if needed. For more details, check the Full Recipe. To enhance the flavor of your roasted butternut squash soup, try adjusting spices. You can add a pinch of nutmeg for warmth or a dash of cayenne for heat. These spices boost the taste without overpowering it. For garnishes, fresh herbs like parsley or cilantro add a bright touch. A drizzle of coconut milk creates a creamy swirl on top. You can also sprinkle roasted pumpkin seeds for crunch. Roasting vegetables is key to bringing out their natural sweetness. Make sure to cut the butternut squash into even pieces. This ensures they roast evenly. Spread them out in a single layer on the baking sheet to avoid steaming. When blending the soup, an immersion blender is best. It makes things easy and keeps your pot clean. If you use a traditional blender, be careful. Blend in small batches and let steam escape. Pair your soup with crusty bread or a fresh salad. A light green salad with lemon dressing complements the rich soup well. Serve the soup in warm bowls for a cozy feel. For a beautiful presentation, drizzle a little coconut milk on top. Add a few fresh herbs for color. This makes the dish not only tasty but also pleasing to the eye. You can find the full recipe for this delicious soup in the earlier section. {{image_2}} You can change the coconut milk for other options. Heavy cream gives a rich taste. Nut milk adds a different flavor and keeps it light. You can also switch spices to make it unique. Try adding nutmeg for warmth or ginger for a bit of zing. These swaps help you play with flavors and create your perfect dish. This soup is easy to adapt for diets. It is already vegan and gluten-free. For low-carb options, skip the carrot or use fewer potatoes. You can also use broth made from meat for added flavor. These changes help you enjoy the soup while sticking to your diet needs. Want to add more taste? You can mix in other vegetables. Sweet potatoes work well and add sweetness. You might also try carrots or parsnips for a new twist. For toppings, consider croutons for crunch or seeds for a nutty flavor. These extras make your soup fun to eat and full of texture. Check out the Full Recipe for all the details! To keep your Roasted Butternut Squash Soup fresh, store it in an airtight container. This helps prevent air from spoiling the taste. If you plan to eat it within a few days, put the container in the fridge. Make sure the soup cools down first before sealing it. For longer storage, you can freeze the soup. Pour it into freezer-safe bags or containers. Leave some space at the top since liquids expand when frozen. When it’s time to enjoy your soup again, use a pot or microwave. If using a pot, heat it on low to medium. Stir the soup often to keep it from sticking. If you prefer using a microwave, heat in short bursts. This way, you can check the temperature. Both methods help keep the soup creamy and smooth. In the fridge, your soup stays fresh for about 3 to 5 days. If you freeze it, the soup can last for up to 3 months. Remember to label your containers with the date, so you know when to use them. This way, you can enjoy your delicious Roasted Butternut Squash Soup whenever you want! For the full recipe, check the details above. You can store roasted butternut squash soup in the fridge for about four days. Make sure to keep it in an airtight container. If you freeze it, it stays good for up to three months. Yes, you can make this soup ahead of time. I often prepare it a day before serving. Just store it in the fridge and reheat it when ready to enjoy. Absolutely! You can use other squashes like acorn or pumpkin. They will change the flavor slightly but will still be tasty. Just keep the same cooking times in mind. This soup pairs well with crusty bread or a fresh salad. You can also serve it with a dollop of yogurt or a sprinkle of seeds for added crunch. To add some heat, try adding a pinch of cayenne pepper or red pepper flakes. You can also mix in some diced jalapeños or a splash of hot sauce. Adjust the spice level to your taste. For the full recipe, check the details above. In this post, we explored a simple yet delicious butternut squash soup. We discussed the key ingredients and their nutritional benefits. I shared easy steps for making the soup and tips to enhance its flavor. We also covered variations to suit different diets and preferences. Enjoying this soup can warm your day and nourish your body. Try it today and make it your own!

Roasted Butternut Squash Soup

Warm up your fall with this delicious cozy roasted butternut squash soup recipe! Made with fresh ingredients and creamy coconut milk, this soup is not only easy to prepare but also bursting with flavor. Perfect for chilly evenings, it's a comforting dish that everyone will love.
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Ingredients
  

1 medium butternut squash, peeled, seeded, and diced

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 carrot, diced

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon cinnamon

Salt and pepper to taste

1/2 cup coconut milk (for creaminess)

Fresh parsley or cilantro for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread it out in a single layer.

      Roast in the preheated oven for 25-30 minutes or until the squash is golden and tender, stirring halfway through.

        While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

          Stir in the minced garlic and diced carrot, cooking for an additional 3-4 minutes until fragrant.

            Once the squash is ready, add it to the pot along with the vegetable broth, cumin, and cinnamon. Stir to combine.

              Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes.

                Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches.

                  After blending, stir in the coconut milk and heat through on low for a few minutes. Adjust seasoning if necessary.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6

                      - Presentation Tips: Serve the soup in warm bowls, drizzling a little coconut milk on top and garnishing with fresh parsley or cilantro for a pop of color. Enjoy with crusty bread on the side!