Roasted Butternut Squash Soup
This creamy, velvety soup is made by roasting sweet butternut squash until caramelized, then blending it with sautéed onion and garlic. The final dish features a rich, smooth texture with a warm, inviting flavor, enhanced by hints of spice and brightness from lemon or lime juice.
Equipment
- Baking sheet
- Heavy-bottomed pot or Dutch oven
- Immersion blender or regular blender
Ingredients
- 1 large butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil good quality for roasting
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups vegetable stock preferably homemade or low-sodium
- 1 cup coconut milk full-fat for creaminess
- 1/4 teaspoon nutmeg optional, for depth
- 1 tablespoon lemon or lime juice brightens the flavor
- to taste salt and pepper
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Peel, seed, and cube the butternut squash, then toss with 2 tablespoons of olive oil. Spread evenly on the baking sheet and roast for 40-45 minutes, until the edges are deep amber and the flesh is tender with a sweet, nutty aroma.
- While the squash roasts, dice the onion and mince the garlic. Heat a large heavy-bottomed pot over medium heat and add a splash of olive oil. Sauté the onion for about 8-10 minutes until it becomes soft and translucent, then add the garlic and cook for another minute until fragrant.
- Once the squash is roasted and cool enough to handle, add it to the pot with the sautéed onion and garlic. Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld and the squash to soften further.
- Use an immersion blender to puree the soup directly in the pot until it’s silky smooth and velvety. If you prefer, transfer the soup in batches to a blender, venting the lid to prevent splashes, and blend until smooth.
- Stir in the coconut milk or cream, then gently heat the soup for another 5 minutes, adjusting the seasoning with salt, pepper, and a pinch of nutmeg if using. The soup should be warm, smooth, and have a slight shimmer on top.
- Finish by adding a squeeze of lemon or lime juice to brighten the flavors. Taste and adjust seasoning as needed.
- Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of seeds for texture. Enjoy the comforting, creamy warmth with a slice of crusty bread or simply on its own.
Notes
Roasting the squash longer until caramelized enhances its sweetness and depth of flavor. Adjust the acidity with lemon or lime to balance the richness. For a gluten-free option, skip any bread accompaniments.