Roasted Squash Soup is a warm, comforting dish that’s perfect for chilly evenings. This soup not only delights with its rich, creamy texture and deep, roasted flavor but also brings a host of nutritional benefits. Originating from traditional autumn and winter meals, roasted squash soup has been enjoyed for generations and continues to be a beloved staple. Whether you’re looking to warm up on a cold day or seeking a nutritious and delicious meal, roasted squash soup is a fantastic choice.
Ingredients
Main Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Optional Ingredients:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Fresh parsley for garnish
Instructions
Preparing the Squash
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Squash: Place the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the Squash: Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
Making the Soup
- Cook the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
- Add the Squash: Add the roasted squash to the pot, stirring to combine with the onion and garlic mixture.
- Add the Broth: Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth.
- Add Coconut Milk: Stir in the coconut milk, adding a creamy richness to the soup. Adjust the seasoning with salt and pepper to taste.
- Simmer: Let the soup simmer for another 5 minutes, allowing the flavors to blend.
Finishing Touches
- Seasoning: If desired, add ground cinnamon and nutmeg for an extra layer of warmth and complexity.
- Garnish: Serve the soup hot, garnished with fresh parsley.
Tips and Variations
Cooking Tips
- Choosing the Squash: Butternut squash is preferred for its sweet, nutty flavor and creamy texture. However, feel free to experiment with other varieties of winter squash like acorn or kabocha.
- Roasting: Roasting the squash enhances its natural sweetness and adds a depth of flavor to the soup.
- Blending: For an ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
Variations
- Roasted Squash Soup with Coconut Milk: The addition of coconut milk provides a subtle sweetness and richness, making the soup even more luxurious.
- Butternut Squash Soup Jamie Oliver: Try adding a pinch of chili flakes and a splash of maple syrup, a tip from Jamie Oliver’s version of butternut squash soup.
- Simple Roasted Squash Soup: For a simpler version, use just roasted squash, vegetable broth, and a touch of cream.
- 3-Ingredient Butternut Squash Soup: Simplify further with just roasted butternut squash, vegetable broth, and coconut milk.
Substitutions
- Broth: Use chicken broth instead of vegetable broth for a richer flavor.
- Milk: Substitute heavy cream or almond milk for coconut milk if preferred.
Nutritional Information
Per Serving
- Calories: 180
- Protein: 3g
- Carbohydrates: 24g
- Fat: 8g
- Fiber: 4g
- Sugar: 6g
- Sodium: 600mg
Conclusion
Roasted Squash Soup is a delightful and nutritious dish that’s easy to make and sure to impress. With its creamy texture and deep, roasted flavors, this soup is perfect for any occasion. Whether you enjoy it as a comforting meal on a cold day or as a starter for a festive dinner, it’s bound to become a favorite. Try this recipe today and share your experience with us. Don’t forget to leave a comment, share it on social media, and subscribe to easycrispyrecipes.com for more delicious recipes.