Butternut squash is perfect for the fall and winter months, offering a silky texture and natural sweetness that makes it one of my favorite soups. And there’s no better way to enjoy it than my roasted butternut squash soup recipe!
The main ingredients include butternut squash, sweet potatoes, and a blend of spices, creating a comforting dish that warms you up on chilly days.
Using an immersion blender or a high-powered blender, you can achieve a creamy consistency without much effort.
The addition of coconut milk or heavy cream enhances the richness, while vegetable broth or chicken broth provides depth of flavor. This puréed vegetable soup can be customized with maple syrup for sweetness or curry powder for a unique twist.
Creating the Perfect Creamy Butternut Squash Soup
As the colder months approach, a warm bowl of creamy butternut squash soup becomes a comforting staple. This easy butternut squash soup recipe showcases the natural sweetness of the squash and sweet potatoes, making it one of the absolute favorite soups for many.
With just a few main ingredients, including butternut squash, sweet potatoes, and a blend of spices, this dish is not only simple to prepare but also incredibly satisfying.
The silky texture achieved through blending makes it a delightful choice for a winter soup recipe.
Using an immersion blender or a high-powered blender, you can create a smooth, creamy consistency that elevates the flavors. Whether you opt for coconut milk or heavy cream, the added richness enhances the overall experience of this puréed vegetable soup.
Ingredients That Shine
The ingredients for this butternut soup are straightforward yet impactful. The main components include a medium butternut squash, a large sweet potato, and a large onion, all of which are roasted to bring out their natural flavors.
Olive oil is essential for roasting, while vegetable broth or chicken broth serves as the base for the soup, adding depth to the flavor profile. For those looking to customize, a touch of maple syrup can introduce a hint of sweetness, and curry powder can provide a unique twist.
Don’t forget the spices! Ground cinnamon and black pepper enhance the warmth of the dish, while optional red pepper flakes can add a bit of heat. Fresh herbs make for a beautiful garnish, bringing a pop of color and freshness to each serving.
Step-by-Step Preparation
To start, preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash, sweet potatoes, and onion with olive oil, salt, and pepper. Roast these vegetables for about 25-30 minutes until they are tender and caramelized, which brings out their natural sweetness.
Once roasted, transfer the vegetables to a large soup pot and combine them with vegetable broth or chicken broth. Bring the mixture to a simmer over medium heat, allowing the flavors to meld together.
The next step involves blending the soup. Using an immersion blender or a countertop blender, blend the mixture until smooth. If using a regular blender, be cautious with hot liquids and do not exceed the maximum fill line.
Adding Creaminess and Flavor
After blending, stir in coconut milk or heavy cream for that extra richness. If you prefer a dairy-free recipe, coconut milk is a fantastic choice that complements the flavors beautifully.
For those who enjoy a hint of sweetness, adding maple syrup can enhance the dish. Season with curry powder, ground cinnamon, and adjust salt and pepper to taste. Heat gently over lower heat, being careful not to boil, to maintain the creamy texture.
Serving Suggestions
When it comes time to serve, ladle the soup into warm serving bowls and garnish with fresh herbs for a vibrant touch. Pair it with a slice of crusty bread, which is perfect for dipping and adds a satisfying crunch to the meal.
This creamy butternut squash soup not only warms the body but also the soul, making it an ideal choice for chilly evenings. Whether enjoyed as a main dish or alongside a salad, it’s sure to please everyone at the table.
Variations and Customizations
There are many different ways to enjoy this soup. For a Mexican twist, consider adding some spices like cumin or chili powder. You can also experiment with different types of broth, such as chicken stock or veggie broth, to find your preferred flavor.
For those who love a bit of tang, a dollop of sour cream or cream cheese can be a delightful addition. If you’re feeling adventurous, try blending in some roasted garlic or ginger for an extra layer of flavor.
Next time you’re looking for a comforting dish, remember this creamy butternut squash soup recipe. It’s not just a meal; it’s a warm embrace on a cold winter day.
Delicious Butternut Squash Soup Recipe
This butternut squash soup features roasted squash and sweet potatoes blended into a creamy base, perfect for serving as a main dish. The recipe takes about 50 minutes from start to finish and serves 6 people. You can enjoy it with crusty bread and fresh herbs for a complete meal.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 1 cup coconut milk or heavy cream
- 1 tablespoon maple syrup (optional)
- 1 teaspoon curry powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Vegetables: On a baking sheet, toss the diced butternut squash, sweet potatoes, and onion with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
- Combine Ingredients: In a large soup pot, combine the roasted vegetables and vegetable broth or chicken broth. Bring to a simmer over medium heat.
- Blend the Soup: Use an immersion blender or transfer the mixture to a countertop blender. Blend until smooth, ensuring to leave some texture if desired. If using a regular blender, be cautious with hot liquids and do not exceed the maximum fill line.
- Add Creaminess: Stir in the coconut milk or heavy cream, maple syrup, curry powder, and ground cinnamon. Adjust seasoning with salt and pepper to taste. Heat gently over lower heat without boiling.
- Serve: Ladle the soup into serving bowls and garnish with fresh herbs. Enjoy with crusty bread on the side.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 220kcal
- Fat: 10g
- Protein: 3g
- Carbohydrates: 32g
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