Oven Roasted Butternut Squash Soup
This is quite simply the easiest most delicious Butternut Squash Soup ever Itll undoubtedly become a Fall favorite for you and yours
This is quite simply the easiest most delicious Butternut Squash Soup ever Itll undoubtedly become a Fall favorite for you and yours
- 1/4 tsp ground white pepper
- 1 clove garlic (finely chopped)
- 1/2 tsp salt (i use himalayan salt)
- 1/8 tsp ground nutmeg
- 1 tbsp extra-virgin olive oil
- 1 small onion (finely chopped)
- 3-4 tbsp extra-virgin olive oil
- generous sprinkle of salt and pepper
- 1/8 tsp ground cardamom
- 1 large butternut squash (at least 1.25kg | 2.75lb)
- about 1/4 cup water
- 2 cups chicken broth ((or bone broth))
- 1/2 cup full fat coconut milk ((or heavy cream))
- Carbohydrate 0.167593846153846 g
- Cholesterol 0 mg
- Fat 3.40532363665503 g
- Fiber 0.0661750006400622 g
- Protein 0.0245043269230769 g
- Saturated Fat 0.484425587483942 g
- Serving Size 1 1 Serving (5g)
- Sodium 0.0940144232138699 mg
- Sugar 0.101418845513784 g
- Trans Fat 0.0982361924931184 g
- Calories 31 calories
Step-by-step
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.
- Bake in the oven uncovered for about 40-45 minutes until the squash becomes really soft and can easily be pierced with the tip of a sharp knife.
- When the squash is fully cooked remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
- While the squash is cooling heat the olive oil in a medium saucepan and then add the onion garlic salt white pepper cardamom and nutmeg cook until fragrant and slightly caramelized about 3-4 minutes.
- Add the broth and bring to a quick boil then kill the heat and set aside.
- With a large spoon scoop the flesh out of the squash and measure out 4 cups or 1kg (2.2lb). Put that into your High-Speed Blender or food processor and then add the reserved broth.
- Process on high speed until really smooth and velvety about 2 to 3 minutes then add the coconut milk or heavy cream and resume processing until well incorporated.
- Serve immediately or if the soup isnt hot enough for your liking transfer it back to the saucepan and heat it over medium heat until the desired temperature is reached.
- If you have some leftover oven roasted butternut squash make a few balls with a melon baller and use them to garnish the soup along with a little bit of coconut milk or heavy cream and a few sprigs of fresh thyme.
My Cozy Fall Favorite: Oven-Roasted Butternut Squash Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant juggling act. But there are certain recipes that become lifesavers, those simple, satisfying dishes that nourish both body and soul without demanding hours in the kitchen. This oven-roasted butternut squash soup is one of those recipes. It’s a testament to the fact that incredible flavor doesn't require complicated techniques or a long list of ingredients. In fact, its simplicity is what makes it so perfect for a weeknight dinner or a relaxing weekend brunch.
The beauty of this soup lies in its versatility. I often adapt it based on what I have on hand. Sometimes I add a touch of maple syrup for an extra layer of sweetness, other times I experiment with different spices, like a pinch of smoked paprika or a dash of cayenne for a hint of heat. But the core recipe – the perfectly roasted butternut squash, the fragrant sautéed onions and garlic, the creamy coconut milk – remains unchanged. It’s a comforting classic that never fails to impress.
The Roasting Process: A Key to Success
Roasting the butternut squash is the key to unlocking its natural sweetness and creating that deep, rich flavor that makes this soup so special. The oven's gentle heat caramelizes the sugars in the squash, resulting in a texture that's both tender and slightly nutty. I love the ease of simply halving the squash, scooping out the seeds, drizzling it with olive oil, and letting the oven do its magic. It's a hands-off process that allows me to focus on other tasks while the beautiful aroma fills my kitchen.
Beyond the Bowl: Creative Serving Suggestions
This soup isn't just a simple meal; it's a canvas for culinary creativity. I've found that the possibilities for presentation are endless. A swirl of coconut milk adds an element of elegance, while toasted pumpkin seeds provide a delightful crunch. A sprinkle of fresh herbs, like thyme or sage, adds a vibrant pop of color and fragrance. For a truly luxurious touch, I sometimes add a dollop of crème fraîche or a drizzle of high-quality olive oil.
On chilly evenings, this soup becomes my sanctuary – a warm hug in a bowl. It’s a dish I can easily prepare after a long day at work, knowing that my family will be greeted with a comforting and flavorful meal. And, just as importantly, it’s a meal that allows me to take a moment to slow down, savor the flavors, and appreciate the simple pleasures of home-cooked food. It's more than just soup; it’s a ritual, a comfort, and a delicious way to end a busy day. Give it a try, and I'm confident it will quickly become one of your fall favorites.
Serving Suggestions:
- Serve with crusty bread for dipping.
- Garnish with toasted pepitas or pumpkin seeds.
- Add a swirl of coconut cream or a dollop of crème fraîche.
- Top with fresh herbs, such as thyme or sage.
- Pair with a side salad for a complete meal.
This recipe is a perfect example of how simplicity can lead to extraordinary results in the kitchen. So, grab a butternut squash, gather your ingredients, and get ready to create a culinary masterpiece that will warm your heart and soul.
