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roasted butternut squash soup.

 

🥣 Roasted Butternut Squash Soup Recipe

Warm, velvety, and full of natural sweetness, this Roasted Butternut Squash Soup is the ultimate cozy comfort food. Roasting the squash brings out its rich flavor, while garlic, onions, and a touch of spice create a well-balanced, satisfying bowl. Perfect for lunch, dinner, or meal prep!

⭐ Why You’ll Love This Recipe

  • 🍂 Perfect for fall and winter meals
  • 🧄 Roasted for maximum flavor
  • 🥕 Vegan, gluten-free, and healthy
  • 🥣 Creamy without cream
  • 🍽️ Easy to batch cook and freeze

📝 Ingredients

For roasting:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 small onion, quartered
  • 2 cloves garlic (skin-on)
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the soup base:

  • 3 cups vegetable broth (or chicken broth)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chili flakes (optional, for a kick)
  • Salt and pepper to taste
  • Optional: 1/4 cup coconut milk or cream for extra richness
  • Garnish: pumpkin seeds, coconut cream swirl, fresh thyme

🍽️ Instructions

1. Roast the Vegetables

  • Preheat oven to 400°F (200°C).
  • Spread squash, onion, and garlic (skin-on) on a baking sheet.
  • Drizzle with olive oil, season with salt and pepper, and toss to coat.
  • Roast for 25–30 minutes or until squash is tender and slightly caramelized.
  • Let garlic cool slightly, then peel.

2. Blend the Soup

  • Add roasted vegetables and peeled garlic to a blender or soup pot.
  • Pour in broth and spices (cinnamon, nutmeg, optional chili flakes).
  • Blend until smooth and creamy. If using a pot, use an immersion blender.

3. Heat and Adjust

  • Pour soup into a large pot (if blended separately).
  • Heat over medium heat for 5–10 minutes, stirring occasionally.
  • Add coconut milk or cream if desired, and adjust seasoning to taste.

4. Serve

  • Ladle into bowls and garnish with pumpkin seeds, fresh herbs, or a swirl of cream.
  • Serve with crusty bread or a grilled cheese sandwich for a hearty meal.

👩‍🍳 Tips & Variations

  • Swap butternut squash for sweet potatoes or acorn squash.
  • Add apple or carrot for a touch of natural sweetness.
  • Use bone broth for extra protein (if not vegan).
  • Make it spicy with curry powder or chipotle powder.

🥗 Serving Suggestions

Pair this soup with:

  • Grilled cheese or garlic bread
  • Side salad with arugula and walnuts
  • Roasted chickpeas or toasted nuts for crunch

📦 Storage & Freezing

  • Refrigerate in an airtight container for up to 5 days.
  • Freeze in portions for up to 3 months.
  • Reheat gently on the stove or microwave, adding water or broth if needed.

📌 Pin It for Later!

Creamy. Roasted. Naturally Sweet.
Save this Roasted Butternut Squash Soup Recipe to enjoy warm, nourishing meals all season long!




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