Save Embrace the essence of fall with this comforting Butternut Squash Soup. This recipe transforms simple, wholesome ingredients into a velvety masterpiece that balances the natural sweetness of roasted squash with the warming notes of nutmeg and cinnamon. It is a soul-warming dish perfect for chilly evenings and cozy gatherings.
Save The beauty of this soup lies in its simplicity and the roasting process. By taking the time to caramelize the butternut squash in the oven, you unlock a level of flavor that boiling alone simply cannot achieve. Paired with a touch of maple syrup and creamy coconut milk, every spoonful feels like a warm hug.
Ingredients
- 1 large butternut squash (about 1.2 kg / 2.5 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 liter (4 cups) vegetable broth
- 250 ml (1 cup) water
- 120 ml (1/2 cup) coconut milk or heavy cream
- 2 tbsp pure maple syrup
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Toasted pumpkin seeds (optional garnish)
- A drizzle of maple syrup (optional garnish)
- Fresh thyme leaves (optional garnish)
Instructions
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Arrange butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Step 3
- Roast for 30–35 minutes until the squash is tender and caramelized, turning once halfway through.
- Step 4
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent. Add minced garlic and cook for 1 minute more.
- Step 5
- Add roasted squash to the pot along with vegetable broth, water, maple syrup, nutmeg, and cinnamon. Stir well.
- Step 6
- Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
- Step 7
- Using an immersion blender (or working in batches with a countertop blender), purée the soup until smooth and creamy.
- Step 8
- Stir in coconut milk or cream. Adjust seasoning with additional salt and pepper if needed.
- Step 9
- Reheat gently if necessary.
- Step 10
- Ladle into bowls and garnish with pumpkin seeds, a drizzle of maple syrup, and thyme if desired.
Zusatztipps für die Zubereitung
Roasting the squash is a crucial step as it intensifies its sweetness and creates a sophisticated depth of flavor. For those who enjoy a bit of contrast, try adding a pinch of cayenne pepper to the spice mix for a subtle, warming kick.
Varianten und Anpassungen
For a completely vegan version of this soup, stick with coconut milk which adds a delicate tropical undertone. If you are looking for a more traditional, indulgent American flavor, use heavy cream to increase the richness. Always remember to check labels on broth and cream to ensure they meet your specific allergen requirements.
Serviervorschläge
This soup is a meal in itself when served with a piece of crusty bread for dipping. To round out the experience, pair it with a fresh side salad. Don't forget the final touches: the crunch of toasted pumpkin seeds and a fresh sprig of thyme elevate the presentation and the palate.
Save With its vibrant golden hue and incredible creaminess, this roasted butternut squash soup is sure to become a seasonal favorite. Whether you're serving it as an appetizer or a light main course, it brings a touch of elegance and warmth to any table.
Kitchen Guide
- → Why roast the squash first?
Roasting caramelizes the natural sugars in butternut squash, creating deeper flavor and sweetness that boiling alone cannot achieve. The edges become golden and slightly crisp, adding complexity to the final purée.
- → Can I make this ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of broth or water if needed to thin.
- → Is it better to use coconut milk or heavy cream?
Coconut milk creates a dairy-free, vegan version with subtle tropical notes and slightly lighter body. Heavy cream yields richer, more luxurious texture and traditional flavor. Choose based on dietary needs and preference.
- → How do I get the smoothest texture?
An immersion blender works beautifully directly in the pot. For ultra-silky results, use a high-speed countertop blender in batches, processing for 60-90 seconds. Strain through a fine-mesh sieve for restaurant-quality refinement.
- → What toppings work best?
Toasted pumpkin seeds add satisfying crunch and nutty flavor. Crumbled bacon, fried sage leaves, roasted chickpeas, or a swirl of sour cream also complement beautifully. Keep garnishes simple to let the squash shine.