If you’re craving a warm hug in a bowl, look no further than this Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe. It’s the kind of soup that wraps you in cozy, velvety goodness with every spoonful. The natural sweetness of roasted butternut squash pairs beautifully with a hint of warm spices, while the silky finish from coconut milk or cream elevates it to pure comfort food perfection. Whether you’re welcoming crisp autumn days or simply want to impress friends with a delightful seasonal dish, this soup is bound to become your new favorite.
Ingredients You’ll Need
Getting all the ingredients ready for this soup is incredibly straightforward. Each one plays a crucial role—from the bright sweetness of apple to the fragrant warmth of cinnamon and nutmeg, every addition layers flavor, texture, and inviting color into the pot.
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed): The creamy, subtly sweet base of our soup, roasted to bring out its natural caramel notes.
- 2 tablespoons olive oil: Adds richness and helps the squash roast to that perfect golden finish.
- 1 medium yellow onion (chopped): Provides a sturdy flavor foundation with a touch of sweetness after sautéing.
- 2 cloves garlic (minced): Infuses just the right bit of aromatic depth to awaken your taste buds.
- 1 carrot (chopped): Brings subtle earthiness and sweetness that balances the squash beautifully.
- 1 apple (peeled and chopped): Offers a lovely fruity lift, enhancing the soup’s complexity and seasonal appeal.
- 4 cups vegetable broth: The flavorful liquid that brings everything together with a gentle savory backbone.
- 1/2 teaspoon ground cinnamon: Adds comforting warmth and that classic fall spice essence.
- 1/4 teaspoon ground nutmeg: Introduces a hint of nutty aroma to round out the spices nicely.
- 1/2 teaspoon salt: Enhances and balances all the natural flavors in the soup.
- 1/4 teaspoon black pepper: Adds a subtle kick that brightens the overall taste.
- 1/2 cup full-fat coconut milk or heavy cream (optional): For an incredibly creamy, luscious texture that makes the soup feel truly special.
- Pumpkin seeds or fresh herbs for garnish: Adds a delightful crunch or fresh herbal note to finish off the bowl in style.
How to Make Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F. Spread those perfectly cubed chunks of butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, then toss gently so every piece is coated evenly. Roast the squash for 25 to 30 minutes until it’s tender and takes on a light golden brown hue. This step unlocks the squash’s natural sugars and lends your soup that irresistible deep flavor you’ll adore.
Step 2: Sauté the Aromatics and Apple
While your squash is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Toss in chopped onion, minced garlic, carrot, and chopped apple. Sauté everything for about 5 to 7 minutes until the vegetables soften and the kitchen smells heavenly with their melding aromas. These softened ingredients lay the perfect savory-sweet foundation for your soup.
Step 3: Combine and Simmer
Once the squash emerges from the oven, add it directly to the pot along with the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer, then let it cook for 10 to 15 minutes. This simmering stage is magic time when all those lovely flavors mingle and deepen, creating a harmonious fall delight.
Step 4: Puree the Soup
When simmering is complete, use an immersion blender right in the pot to puree the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Smooth texture is key to capturing that creamy comfort everyone loves about this Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe.
Step 5: Add Creaminess and Adjust Seasoning
For a richness that hugs every spoonful, stir in the coconut milk or heavy cream (if using) and warm the soup through. Now’s a great time to taste and tweak with extra salt or pepper if you think it needs a little more flavor love.
How to Serve Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe
Garnishes
The finishing touches truly take this soup over the top. Sprinkle toasted pumpkin seeds on your bowl for a delightful crunch that contrasts the creamy base, or scatter fresh herbs like parsley or thyme to bring a fresh, vibrant note that brightens every bite.
Side Dishes
This soup pairs beautifully with crusty artisan bread for dipping or a crisp autumn salad to lighten your meal. For something cozy, a warm grilled cheese or roasted garlic bread elevate your lunch or dinner into a full-on feast.
Creative Ways to Present
Think beyond just a bowl! Serve this soup in hollowed-out mini pumpkins or small bread bowls for a charming fall presentation that’s sure to impress guests at your next gathering or family dinner.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge for up to 4 days. Store it in an airtight container, and you’ll find the flavors deepen even more after resting overnight.
Freezing
If you want to stash some for later, this soup freezes brilliantly. Pour it into freezer-friendly containers or bags, leaving space for expansion, and freeze up to 3 months. It’s perfect for quick, nourishing meals on busy days.
Reheating
When it’s time to enjoy your saved soup, reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Adding a splash of water or broth can help adjust the consistency if it thickened too much during storage.
FAQs
Can I use a different squash if I don’t have butternut?
Absolutely! While butternut squash has that perfect silky sweetness, you can substitute with other varieties like kabocha or acorn squash, but the flavor and texture might vary slightly.
Is this soup suitable for vegans?
Yes, it absolutely is. Just be sure to use coconut milk instead of heavy cream to keep it fully vegan-friendly without sacrificing the creamy texture.
Can I make this soup spicy?
Definitely! Add a pinch of cayenne pepper or some freshly grated ginger during the sautéing step to give it a cozy yet subtle kick that pairs wonderfully with the fall spices.
What if I don’t have an immersion blender?
No worries! Just carefully transfer the soup to a blender in batches and puree until smooth. Just take care with the hot liquid to avoid any mess!
How sweet is the soup?
This version offers a balance of natural sweetness from the roasted squash and apple with gentle spices. If you prefer it sweeter, adding an extra apple or a drizzle of maple syrup is a delightful option.
Final Thoughts
There’s something truly special about this Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe that makes it a must-try for cozy season. Its rich flavor, smooth texture, and seasonal warmth are like a love letter to autumn, and I promise once you make it, it will quickly become a cherished staple in your kitchen. So go ahead, dive in, and treat yourself to a bowl of pure fall magic!
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Roasted Butternut Squash Soup: An Incredible Creamy Fall Favorite Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Roasted Butternut Squash Soup is a creamy, comforting fall favorite that’s both flavorful and nourishing. Roasting the squash enhances its natural sweetness, while the combination of apple, carrot, and warm spices adds depth. It’s a vegan-friendly soup perfect for cozy autumn meals, easily made creamy with coconut milk or heavy cream.
Ingredients
Main Ingredients
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk or heavy cream (optional for extra creaminess)
Garnish
- Pumpkin seeds or fresh herbs
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F. Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat evenly. Roast for 25–30 minutes, until the squash is tender and lightly browned, which enhances its natural sweetness.
- Sauté Vegetables and Apple: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrot, and chopped apple. Sauté for 5–7 minutes until the vegetables and apple are softened and fragrant.
- Combine and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Bring the mixture to a simmer and cook for 10–15 minutes to allow the flavors to meld beautifully.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Add Creaminess and Adjust Seasoning: Stir in the coconut milk or heavy cream if using for extra richness. Warm the soup through gently. Taste and adjust seasoning with additional salt or spices as needed.
- Serve and Garnish: Serve the soup hot, garnished with pumpkin seeds or fresh herbs for added texture and flavor.
Notes
- This soup freezes well and often tastes better the next day as flavors deepen.
- For a slightly sweeter soup, add an additional half apple or drizzle with maple syrup prior to blending.
