With its rich, velvety texture and comforting warmth, Timeless Roasted Butternut Squash Soup is a staple for cozy nights and festive gatherings alike. This recipe brings together the natural sweetness of roasted squash and the aromatic spices of nutmeg and cinnamon to create an irresistible, heartwarming dish.
The star of our recipe, butternut squash, brings a creamy texture and naturally sweet flavor that forms the base of the soup. Olive oil is used to roast the squash, adding a hint of richness. Onion and garlic lend depth and aromatic complexity. The choice of chicken or vegetable broth helps to thin out the soup while infusing it with umami. A gentle sprinkle of nutmeg and cinnamon introduces warm, spicy notes, while salt and pepper enhance the overall flavor. Heavy cream gives the soup its luxurious, smooth finish. Lastly, a garnish of fresh parsley adds a pop of color and a hint of freshness.
This soup pairs wonderfully with a crusty baguette or a slice of warm sourdough bread. For a more substantial meal, serve alongside a fresh green salad with a light vinaigrette. Consider topping with roasted pumpkin seeds for a crunchy contrast.
First, kick things off by preheating your oven to 400°F (200°C). While the oven does its thing, get your butternut squash ready. Peel and cube it into bite-sized pieces, which will roast evenly. Toss these cubes in a bowl with 1 tablespoon of olive oil, plus a good sprinkle of salt and pepper. Spread them out on a baking sheet, making sure they're in a single layer to roast evenly. Pop the sheet in the oven for about 25-30 minutes until the squash is tender and just starting to caramelize at the edges.
While the squash roasts, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onion and minced garlic, and sauté them until the onion becomes translucent and the garlic is fragrant—this should take about 5 minutes. Stir occasionally to prevent sticking.
Once the squash is ready, transfer it to the pot with your sautéed aromatics. Pour in the broth, followed by the nutmeg and cinnamon. Give everything a good stir and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes. This allows all the flavors to meld beautifully.
Next, take an immersion blender and blend the soup right in the pot until it's smooth and creamy. If you don't have an immersion blender, let the soup cool slightly and blend it in batches using a regular blender. Stir in the heavy cream and taste. Adjust the seasoning with more salt and pepper if needed.
Finally, serve the soup hot, garnished with a sprinkle of fresh parsley for a touch of color and freshness.
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