This creamy butternut squash soup recipe combines the natural sweetness of roasted squash with aromatic herbs and spices, creating a luxurious texture and flavor profile.
Ingredients
Scale:
2 medium butternut squashes (about 2-3 pounds), peeled, seeded, and cubed
1 large onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth (or chicken broth)
1 can (14 oz) coconut milk
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Salt and pepper to taste
Fresh herbs (like thyme or sage) for garnish
Optional toppings: roasted pumpkin seeds, drizzle of coconut milk, fresh herbs (chopped parsley or cilantro)
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squashes in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 40-45 minutes, or until the flesh is tender and caramelized.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Add minced garlic, grated ginger, ground cumin, and cinnamon; cook for an additional 2 minutes.
Remove the squash from the oven, let it cool slightly, scoop out the flesh and add it to the pot. Pour in the vegetable broth and bring to a simmer for about 10 minutes.
Blend the soup until smooth using an immersion blender or a countertop blender in batches.
Stir in the coconut milk, adjust seasoning with salt and pepper, and add more broth or water for desired consistency.
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of coconut milk, and roasted pumpkin seeds if desired.
