Savory Spiced Butternut Squash Soup
Indulge in this savory spiced variation of butternut squash soup, perfectly balanced with aromatic spices and rich flavors, ideal for fall and winter gatherings.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground cinnamon
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread evenly on the baking sheet.
3. Roast the squash in the oven for 25-30 minutes until tender and slightly caramelized.
4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
5. Stir in the cumin, smoked paprika, and cinnamon, cooking for another minute until fragrant.
6. Add the roasted squash and vegetable broth to the pot, bringing to a simmer. Cook for 10 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the coconut milk, heating through, and adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh cilantro.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
