Dreamy Roasted Butternut Squash Soup 🎃✨

This creamy and flavorful roasted butternut squash soup is perfect for cozy nights and is sure to warm you from the inside out! The roasting process brings out the natural sweetness of the squash while enhancing the soup's rich flavor. Pair it with crusty bread or a sprinkle of croutons for an unforgettable meal! 🍞💖

Ingredients

For the soup

• 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for extra flavor)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 can (14 oz) coconut milk (for creaminess)

For garnish

• Fresh cilantro or parsley, chopped
• Pumpkin seeds (toasted)
• A drizzle of olive oil or coconut milk

Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

🔥 Roasting brings out the natural sweetness of the squash, enhancing the overall flavor of the soup. Feel free to add spices or herbs to the squash before roasting for an extra kick!

2. Sauté the Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute or until fragrant.

3. Combine and Simmer: Add the roasted squash to the pot, followed by the vegetable broth, cumin, cinnamon, and season with salt and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes to let the flavors meld together.

4. Blend: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer it to a blender in batches.

🥄 If using a traditional blender, allow the soup to cool slightly to avoid steamy explosions—safety first!

5. Stir in Coconut Milk: Return the blended soup to low heat and stir in the coconut milk. Allow it to warm through, adjusting seasoning to taste.

Variations

• Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes to the sautéed onion and garlic for a bit of heat! 🌶️
• Herb-Lover's Delight: Stir in a tablespoon of fresh thyme or sage along with the broth for an aromatic infusion.
• Nutty Flavor: Blend in a tablespoon of almond or cashew butter for an extra layer of creaminess and depth.
• For a Lighter Version: Substitute half of the coconut milk with unsweetened almond milk or vegetable broth.

🌼 This soup can be stored in the fridge for up to a week or frozen for later enjoyment. Just reheat gently on the stove before serving!

Enjoy this heartwarming bowl of goodness with a crusty piece of bread, and don’t forget to share with friends and family! 🥰🍲