When autumn’s chill comes, I look for warmth in the kitchen. One evening, with leaves swirling, I made roasted butternut squash soup. The smell of caramelizing squash filled my home, making me happy.
Adding nutmeg and coconut milk made it creamy and delicious. Friends came over and loved it. They smiled as they ate, and I realized it’s a great soup for cold months.
Let’s make this tasty butternut squash soup together. It’s good for your soul and celebrates the season.
Why You’ll Love This Roasted Butternut Squash Soup
I love this roasted butternut squash soup. It feels like fall and winter in a bowl. It’s warm and comforting.
The creaminess and sweetness of the squash are amazing. Garlic and shallots add a special touch. It’s like a warm hug in a bowl.
This soup is smooth and smells great. It’s a favorite in my home. My friends and family can’t get enough of it.
It’s perfect for holidays because it’s healthy and tasty. It’s also good for everyone because it’s gluten-free, vegan, and vegetarian. It reminds me of cozy times with loved ones.
Ingredients for Homemade Butternut Squash Soup
To make the best roasted butternut squash soup, you need the right stuff. I start with a big butternut squash. It gives the soup its sweet, rich taste.
I add olive oil and butter for extra flavor. Shallots and garlic make it smell amazing. A little maple syrup and nutmeg add warmth and sweetness.
My soup gets its creamy texture from vegetable or chicken broth. Sometimes, I add coconut milk for extra richness. It makes the soup feel special.
For a nice touch, I top it with roasted pumpkin seeds or fresh herbs. They add crunch and freshness. This turns my soup into a cozy, yet fancy dish.
How to Make Roasted Butternut Squash Soup: Step-by-Step Instructions
Making butternut squash soup is fun, with its yummy smell filling your kitchen. It’s an easy recipe with simple steps. These steps make a warm, tasty soup.
- Preheat the oven: Set your oven to 425ยฐF (220ยฐC). Cut the butternut squash in half and take out the seeds.
- Roast the squash: Put the squash cut-side down on a baking sheet with parchment paper. Roast it for 40-50 minutes until soft. This makes it sweet.
- Sautรฉ shallots and garlic: In a big pot, heat olive oil over medium heat. Add chopped shallots and cook until soft, about 3-4 minutes. Then, add minced garlic and cook until it smells good.
- Blend the ingredients: Scoop out the squash flesh when it’s a bit cool. Mix it with the sautรฉed shallots and garlic in a blender. Add vegetable broth and any extra ingredients you like. Blend until smooth and creamy.
- Adjust seasoning and serve: Try the soup and add salt and pepper if needed. Serve it hot. You can also add freshly ground black pepper or pepitas for a nice touch.
These steps make making soup easy and fun. With a little effort, you’ll have a cozy soup to enjoy on cold nights.
Serving Tips for Your Butternut Squash Soup
Serving butternut squash soup makes any meal cozy. Warm bowls or mugs add charm. A sprinkle of fresh herbs like sage or thyme makes it look and taste great.
For a fun twist, top it with roasted pumpkin seeds or crispy shallots. These add crunch and flavor. Pair it with crusty bread, a light salad, or grilled cheese for a perfect meal.
This soup is also great as an appetizer for holidays. It makes any gathering cozy. Enjoy each bite, as it warms your body and spirit.
Storage Tips for Leftover Butternut Squash Soup
Storing soup properly is key to enjoying it more. After I’ve eaten my share, I let the leftovers cool down. Then, I put them in an airtight container to keep them fresh.
My soup stays good in the fridge for 4 to 5 days. This is great for meal prep, letting me enjoy it all week. If I won’t eat it soon, I freeze it in containers for up to 3 months.
To enjoy it again, I thaw it in the fridge overnight. Then, I warm it up on the stovetop, adding broth or water if needed. These tips help me enjoy my soup whenever I want!