Roasted Butternut Squash Soup
Why You Will Love This Roasted Butternut Squash Soup Recipe:
Warm, velvety, and bursting with rich flavors, this Roasted Butternut Squash Soup is the epitome of comfort in a bowl. Whether you’re a seasoned chef or a kitchen novice, you’ll appreciate the simplicity of this recipe and the delightful complexity it brings to your taste buds.
Vegan Butternut Squash Soup:
This recipe is entirely plant-based, making it a perfect choice for vegans and those seeking a wholesome, meat-free dish. The natural sweetness of roasted butternut squash combines with aromatic spices, creating a soup that’s not just hearty but also cruelty-free.
How to Make the Best Roasted Butternut Squash Soup:
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh thyme for garnish (optional)
- Coconut milk for creaminess (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Roast the Vegetables:
- Place the cubed butternut squash, diced onion, chopped carrots, and minced garlic on a baking sheet.
- Drizzle with olive oil, season with salt, pepper, cumin, coriander, and smoked paprika. Toss to coat evenly.
- Roast in the preheated oven for 30-40 minutes or until the vegetables are tender and caramelized.
- Blend the Soup:
- Transfer the roasted vegetables to a blender or food processor.
- Add vegetable broth and blend until smooth. Adjust the consistency with more broth if needed.
- Heat and Season:
- Pour the blended mixture into a pot and heat over medium flame.
- Adjust the seasoning with salt and pepper to taste.
- For added creaminess, stir in coconut milk if desired.
- Serve:
- Ladle the soup into bowls.
- Garnish with fresh thyme and a drizzle of coconut milk, if desired.
How to Serve Roasted Butternut Squash Soup:
This soup is delightful on its own, but you can elevate it with a side of crusty bread, croutons, or a dollop of vegan sour cream. It’s a perfect starter for a fall or winter meal, or as a comforting lunch option.
Storing and Freezing Instructions:
To store, allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to 4 days.
For freezing, portion the cooled soup into freezer-safe containers, leaving room for expansion. Label with the date and freeze for up to 3 months. Thaw in the refrigerator before reheating on the stove. Adjust the consistency with a splash of vegetable broth if needed.
Enjoy the warmth and goodness of this Roasted Butternut Squash Soup – a delightful harmony of flavors in every spoonful!
ROASTED BUTTERNUT SQUASH SOUP
8
servings30
minutes1
hour20
minutesIngredients
*Ingredients:*
– 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
– 2 carrots, roughly chopped
– 3 stalks celery, roughly chopped
– 1 large onion, roughly chopped
– 5 cloves garlic, peeled and halved
– 6 sage leaves
– 6 sprigs of thyme, stems removed
– 1 sprig of rosemary, stems removed
– 1/4 teaspoon cayenne red pepper powder (adjust to taste)
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 3 1/2 cups vegetable stock
Directions
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C).
- Peel, pit, and chop the butternut squash into 1-inch squares. Place on a large baking sheet or roasting pan.
- Prepare Vegetables and Herbs:
- Chop the carrots, celery, and onions into large chunks and add them to the pan.
- Peel the garlic cloves and add them whole or halved.
- Add sage leaves, thyme (stems removed), rosemary (stems removed), cayenne red pepper powder, salt, and pepper. Drizzle with olive oil and toss to coat.
- Roast Vegetables:
- Roast for 1 hour or until the veggies are soft and tender. Check the carrots for doneness; if needed, cook for an additional 15 minutes.
- Puree Vegetables:
- Transfer the cooked vegetables to a food processor or blender, adding 1 cup of vegetable stock.
- Puree until smooth and creamy, adjusting the consistency as desired. You may need to do this in batches. Remove herb stems before pureeing.
- Combine and Simmer:
- Pour the pureed mixture into a large saucepan.
- Add the remaining vegetable stock and stir well.
- Simmer on low for 10 minutes. Adjust the soup’s thickness by adding water until your desired consistency is reached.
- Garnish and Serve:
- Garnish with additional fresh herbs if desired.
- Serve and savor the comforting flavors of this Roasted Butternut Squash and Herb-infused Vegetable Soup!
- This wholesome and aromatic soup is a delightful blend of roasted vegetables and herbs, creating a rich and satisfying dish perfect for any season. Enjoy the warmth and goodness in every spoonful!
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