Roasted Butternut Squash Soup is a creamy, comforting delight perfect for chilly days. This recipe stands out with its vibrant blend of spices and the velvety texture of coconut milk, making it a seasonal favorite that’s both satisfying and easy to prepare.
Butternut squash is the star of the show, offering a nutty, sweet flavor that becomes even more pronounced when roasted. Olive oil helps in roasting, adding a subtle richness. Salt and black pepper enhance the natural taste of the squash. Ginger gives a zesty kick that complements the sweetness. Onion and garlic provide a savory base, while vegetable broth acts as the soup’s foundation. Coconut milk contributes creaminess and a hint of tropical flavor. A touch of maple syrup adds depth to the sweetness, and nutmeg offers a warm, earthy note. Finally, cilantro for garnish adds a burst of freshness.
This soup pairs beautifully with a slice of crusty bread or a simple side salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich. A dollop of plain yogurt or a sprinkle of roasted pumpkin seeds can also add a nice texture contrast.
First, preheat your oven to 400°F (200°C). Then, peel and cube your butternut squash—this part can feel like a bit of a workout, but it's worth it. Toss the cubes with olive oil, salt, and pepper until they're nicely coated. Spread them out on a baking sheet, spacing them so they roast evenly, not steam. Pop them in the oven for 25 to 30 minutes, until they're tender and slightly caramelized.
While the squash is roasting, grab a large pot and sauté the diced onion and minced garlic over medium heat. You're looking for that lovely, translucent look in the onions, which should take about 5 minutes. This forms the aromatic base of your soup.
Once your squash is done roasting, add it to the pot along with the fresh ginger, vegetable broth, coconut milk, maple syrup, and nutmeg. Stir everything together and let it simmer gently for about 15 minutes, allowing the flavors to meld beautifully.
Now, take your immersion blender and puree the soup directly in the pot until it's silky smooth. If you don’t have an immersion blender, you can use a regular blender—just work in batches and be careful with the hot liquid. Taste, and adjust the seasoning with more salt and pepper if needed.
Finally, serve the soup hot, garnished with fresh cilantro leaves for that final touch of color and flavor.
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