This September, dive into the comfort of a rich and creamy Butternut Squash Soup. With its warm spices and velvety texture, it’s the perfect way to welcome the fall season and its bounty.
Butternut squash forms the creamy base of this soup, providing a naturally sweet and nutty flavor. Olive oil helps roast the squash to bring out its natural sweetness. Onion and garlic add depth and aroma. Vegetable broth serves as the flavorful liquid foundation. Coconut milk lends creaminess without using dairy, pairing beautifully with the cinnamon and nutmeg that infuse warmth and spice. Salt and pepper enhance the overall flavor, and a touch of maple syrup sweetens the pot. Finally, pumpkin seeds offer a crunchy garnish that contrasts the soup’s smooth texture.
This soup pairs wonderfully with a slice of crusty bread for dipping. You might also enjoy it alongside a fresh green salad with a tangy vinaigrette to balance the soup’s sweetness. For a more substantial meal, serve it with a grilled cheese sandwich — the melty cheese complements the soup’s creamy texture beautifully.
Start by preheating your oven to 400°F — this will ensure your squash roasts perfectly. Toss the cubes of butternut squash with a good drizzle of olive oil, and don’t forget a pinch of salt and pepper. Spread these on a baking sheet; you want them in a single layer so they roast evenly. Pop them in the oven for about 25 to 30 minutes. You’ll know they’re done when they’re tender and a fork easily slides through.
While the squash is roasting, grab a large pot and heat a bit of olive oil over medium heat. Add the chopped onion and garlic, sautéing them until they’re translucent and fragrant. This should take about 5 minutes, stirring occasionally so they don’t catch on the bottom of the pot.
Once your squash is nicely roasted, add it to the pot along with the vegetable broth. Sprinkle in the cinnamon, nutmeg, and pour in the maple syrup. Bring this mixture to a gentle boil, then lower the heat and let it simmer for about 15 minutes. This allows all the flavors to meld beautifully.
Time to blend! Use an immersion blender directly in the pot to puree the soup until it’s smooth. If you don’t have one, carefully transfer the soup in batches to a blender. Just be sure to let it cool slightly and don’t overfill the blender.
Stir in the coconut milk, which will transform the soup into a creamy delight. Taste and adjust the seasoning with more salt and pepper if needed. Serve your creation hot, topped with a handful of pumpkin seeds for a bit of crunch.
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