Get ready to cozy up with a bowl of Spiced Cinnamon Butternut Squash Soup! This recipe is perfect for those chilly days when you need something warm and comforting. With a touch of spice and creamy coconut milk, it's a delightful twist on a classic fall favorite.
The star of this soup is, of course, the butternut squash. Its natural sweetness pairs beautifully with spices. The olive oil helps roast the squash to perfection, bringing out its caramelized notes. A large onion and garlic add a savory depth to the soup, while ground cinnamon, nutmeg, and cayenne pepper introduce warmth and a bit of heat. Vegetable broth is the base, infusing the soup with flavor without overpowering the other ingredients. Finally, coconut milk gives the soup its creamy texture, making it rich and satisfying. Don't forget the salt and pepper to enhance all the flavors!
This soup pairs wonderfully with a slice of crusty bread for dipping, or serve it alongside a mixed greens salad with a citrus vinaigrette to balance the warmth of the soup. A dollop of plain yogurt or a sprinkle of toasted seeds on top can add a delightful texture contrast.
First, preheat your oven to 400°F. Take your butternut squash and slice it in half lengthwise. Scoop out the seeds with a spoon — don't toss them if you're feeling adventurous; they can be roasted for a crunchy snack. Drizzle the cut sides with olive oil, using your hands to make sure it’s evenly coated. Place the halves cut side down on a baking sheet. Roast them in the oven for about 45 minutes. You’ll know they’re done when you can easily pierce them with a fork.
While the squash is roasting, grab a large pot and heat some olive oil over medium heat. Toss in the chopped onion and garlic, and let them sauté until they're soft and translucent. This usually takes about 5 minutes. Keep an eye on them — you want them fragrant but not browned.
Once your squash is tender, scoop the flesh out and add it to the pot with the onions and garlic. Sprinkle in the cinnamon, nutmeg, and cayenne pepper, stirring everything to coat the squash evenly with spices. This is where the magic starts to happen — the kitchen will smell amazing!
Pour in the vegetable broth, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together. Take an immersion blender and puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Stir in the coconut milk, then season with salt and pepper to your liking. Let it simmer for another 5 minutes to heat the coconut milk through. Give it a taste and adjust the seasoning if needed.
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