Prepare to indulge in this creamy and comforting roasted butternut squash soup this week for dinner. This vegetarian delight combines butternut squash, carrots, garlic, onions, vegetable stock, and aromatic spices, making it the ideal recipe for soup season.
The butternut squash season runs from late summer through fall. This soup is especially perfect for warming you up on chilly days. Pair it with crusty bread or a fresh salad for an ideal meal.
We absolutely love the flavor of butternut squash in the cooler months. Some of our favorite dishes featuring this versatile vegetable are Butternut Squash Risotto and Butternut Squash Pasta Sauce.
Ingredients for This Soup
- Butternut Squash
- Carrot
- Olive Oil
- Unsalted Butter
- Onion
- Garlic
- Vegetable Stock
- Non-Canned Coconut Milk
- Spices
Instructions for Making Butternut Squash Soup
Begin by lining a baking sheet with parchment paper. Prepare your butternut squash and carrots by cutting them into pieces and spreading them out on the baking sheet.
Drizzle with olive oil and bake until the edges become brown and caramelized.
While the squash is baking, melt butter in a Dutch oven over medium heat.
Add garlic and onion to the melted butter, cooking until the vegetables become tender.
Once the squash is roasted, add it to the Dutch oven along with the vegetable broth and stir to combine.
Add your choice of spices and let the mixture simmer for 20 minutes.
Carefully pour the mixture into a blender or use an immersion blender to blend until smooth.
Return the blended soup to the Dutch oven and heat it gently until it’s warm and ready to serve.
Before serving, mix together some coconut milk and sour cream. Drizzle this mixture over the servings of soup, and top with pepitas or pumpkin seeds for garnish.
Tips and Substitutions
- Roasting the squash thoroughly enhances its tenderness and adds a rich sweetness to the soup. Experiment with additional ingredients like white onion, sweet potatoes, or even jalapeño peppers to adjust the flavor.
- The longer you blend, the smoother and creamier the texture will be. Blend until you reach your preferred consistency.
- You can incorporate other roasted vegetables for added flavor; just make sure to puree the soup afterward for a smooth texture. If you enjoy a chunkier soup, set aside about a cup of veggies and add them back in after blending.
- For blending, a high-speed blender works best; add the soup in small batches to prevent overflow.
- Enhance the sweetness with a variety of apples, or consider using a tart apple like Granny Smith. A splash of maple syrup at the end can also add sweetness, but be cautious not to overdo it.
- Fresh herbs like ginger, sage, or thyme can deepen the flavor profile.
- Although the coconut cream acts as an attractive garnish, it’s also delightful when stirred into the soup.
- Add red pepper flakes or cayenne pepper for a spicy kick.
Storing Butternut Squash Soup
Store any leftover soup in an airtight container in the refrigerator for 3-4 days. You can easily reheat it on the stovetop or in the microwave.
If you have more soup than you need right away, consider freezing it. Use a freezer-safe container or bag to store it for up to 3 months. Thaw in the refrigerator overnight, then reheat as needed.
More Easy Soup Recipes
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Line a baking sheet with parchment paper.
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Peel and chop the squash and carrot into 1-inch pieces. Spread them on the baking sheet and toss with olive oil. Bake for 45 minutes, turning occasionally, until the squash is well browned and caramelized.
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When the squash is nearly finished, melt the butter in the Dutch oven.
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Add chopped onion and minced garlic, cooking over medium heat while stirring until they become tender.
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Incorporate the baked squash and broth, adding salt, pepper, and nutmeg to taste.
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Carefully pour the soup into a blender and blend until smooth. Return the soup to the Dutch oven and heat until it’s hot.
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Combine 2 tablespoons of coconut milk with an equal amount of sour cream and whisk until smooth.
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Serve the soup in bowls, topping them with a drizzle of the coconut-sour cream mixture and a sprinkle of pepitas.
Serving:
1
|
Calories:
180
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
13
mg
|
Sodium:
483
mg
|
Potassium:
497
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
13742
IU
|
Vitamin C:
26
mg
|
Calcium:
84
mg
|
Iron:
1
mg
