Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Total time: 55 min
Ingredients: 1 medium peeled, seeded, and cubed; 2 tablespoons divided; 1 medium chopped; 2 minced; 1 chopped; 1 chopped; 0.5 teaspoon ground; 0.5 teaspoon dried (or fresh, if preferred); 0.5 cup for creaminess

55m

Serves 1

hellarecipe.com

Roasted Butternut Squash Soup

hellarecipe.com

55m

Serves 1

Directions

1Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
2Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
3In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
4Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
5Let it cook for about 10-15 minutes to allow flavors to meld.
6Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
7If desired, stir in the cream or coconut milk for added creaminess.
8Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.

Ingredients

1 medium peeled, seeded, and cubed
2 tablespoons divided
1 medium chopped
2 minced
1 chopped
1 chopped
0.5 teaspoon ground
0.5 teaspoon dried (or fresh, if preferred)
0.5 cup for creaminess

Equipment

Baking SheetLarge Soup Pot or Dutch OvenImmersion Blender or Stand BlenderKnife and Cutting BoardWooden Spoon or Ladle

Tips

Roasting the butternut squash enhances its natural sweetness and brings a caramelized depth that makes the soup richer in flavor.
For a smooth soup, blend thoroughly. If using a stand blender, work in small batches, and be cautious with hot liquids.
Adjusting Thickness: For a thicker soup, reduce the broth. If you prefer a thinner consistency, add more broth as needed.
Adding Creaminess: Coconut milk works wonderfully for a dairy-free option, adding a mild sweetness, but heavy cream is equally delicious.
Top with a dollop of sour cream, Greek yogurt, or a drizzle of coconut milk.
Garnish with toasted pumpkin seeds or croutons for a crunchy texture.
Fresh herbs like parsley, chives, or a sprinkle of thyme make for a beautiful and flavorful finishing touch.

Roasted Butternut Squash Soup

55m

Serves 1

hellarecipe.com

Roasted Butternut Squash Soup

hellarecipe.com

55m

Serves 1

Directions

1Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
2Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
3In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
4Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
5Let it cook for about 10-15 minutes to allow flavors to meld.
6Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
7If desired, stir in the cream or coconut milk for added creaminess.
8Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.

Ingredients

1 medium peeled, seeded, and cubed
2 tablespoons divided
1 medium chopped
2 minced
1 chopped
1 chopped
0.5 teaspoon ground
0.5 teaspoon dried (or fresh, if preferred)
0.5 cup for creaminess

Equipment

Baking SheetLarge Soup Pot or Dutch OvenImmersion Blender or Stand BlenderKnife and Cutting BoardWooden Spoon or Ladle

Tips

Roasting the butternut squash enhances its natural sweetness and brings a caramelized depth that makes the soup richer in flavor.
For a smooth soup, blend thoroughly. If using a stand blender, work in small batches, and be cautious with hot liquids.
Adjusting Thickness: For a thicker soup, reduce the broth. If you prefer a thinner consistency, add more broth as needed.
Adding Creaminess: Coconut milk works wonderfully for a dairy-free option, adding a mild sweetness, but heavy cream is equally delicious.
Top with a dollop of sour cream, Greek yogurt, or a drizzle of coconut milk.
Garnish with toasted pumpkin seeds or croutons for a crunchy texture.
Fresh herbs like parsley, chives, or a sprinkle of thyme make for a beautiful and flavorful finishing touch.