Nothing says comfort quite like a bowl of homemade soup, especially when it's brimming with the rich flavors of fall. This Savory Spiced Butternut Squash Soup is your ticket to a cozy evening, delivering a perfect blend of sweetness and spice.
Butternut squash is the star here, offering a creamy texture and naturally sweet flavor that's amplified by roasting. Olive oil helps with roasting and adds a slight fruity aroma. Onion and garlic form the aromatic base, providing depth and complexity. Cumin and smoked paprika introduce a warm, earthy spice, while cinnamon adds subtle sweetness. Vegetable broth ensures a rich, savory body, and coconut milk brings creaminess without dairy. Finally, fresh cilantro brightens the finished dish with a fresh, herbal note.
This soup pairs wonderfully with a slice of crusty bread or a side of roasted vegetables. For a heartier meal, consider topping it with roasted chickpeas or serving alongside a light salad with a tangy vinaigrette.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This makes clean-up easier and prevents the squash from sticking. Toss your peeled and cubed butternut squash with a tablespoon of olive oil, a pinch of salt, and a dash of pepper. Spread it out evenly on the baking sheet, and roast for about 25-30 minutes. You'll know it's ready when it's tender and has a slight caramelization.
While the squash roasts, heat another tablespoon of olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until they turn translucent. The goal is to gently coax out their flavors without browning them. Then, stir in the cumin, smoked paprika, and cinnamon, cooking for an additional minute until fragrant. This step infuses the oil with spice, ensuring every bite of soup is flavorful.
Once your squash is ready, add it to the pot along with the vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This melds the flavors beautifully. Now, take your immersion blender and carefully puree the soup until it's smooth. If you don't have an immersion blender, a countertop blender works too—just be cautious with hot liquids.
Finally, stir in the coconut milk, letting everything heat through. Adjust the seasoning with salt and pepper to taste. The soup should be velvety and well-balanced. Serve hot, garnished with a sprinkle of fresh cilantro for a pop of color and flavor.
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