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To make this roasted butternut squash soup, you need a few key items: - 1 medium butternut squash, halved and seeds removed - 1 tablespoon olive oil - 1 onion, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 4 cups vegetable broth - 1 cup coconut milk - Salt and pepper to taste These ingredients work together to create a rich and creamy soup. The butternut squash brings sweetness, while the spices add warmth. Enhance your soup with these fun toppings: - Fresh cilantro or sage - A swirl of coconut milk - Roasted pumpkin seeds - Croutons for crunch These additions bring more flavor and texture. Use what you love or have on hand. If you can’t find a key ingredient, try these swaps: - Use sweet potato instead of butternut squash for a similar taste. - Swap olive oil for coconut oil for a richer flavor. - Chicken broth can replace vegetable broth for a different base. These substitutes keep the flavors vibrant while allowing flexibility in your cooking. For the full recipe, refer to the earlier sections. Start by preheating your oven to 400°F (200°C). This heat works great for roasting. Cut the butternut squash in half and scoop out the seeds. Place the squash cut-side up on a baking sheet. Drizzle half of the olive oil on top. Sprinkle with salt and pepper. This helps to bring out the flavor. Roast the squash for 30-40 minutes. You want it soft and caramelized. While it cooks, heat the other olive oil in a large pot over medium heat. Add the diced onion and cook until it turns clear, about 5 minutes. Then, add the minced garlic, cumin, and ginger. Stir for 2 minutes until you smell the spices. Once the squash is done, take it out of the oven. Let it cool for a bit, then scoop the flesh into your pot. Discard the skin. Pour in the vegetable broth and let it simmer for 10 minutes. This helps the flavors to mix well. To make the soup smooth, use an immersion blender. If you don’t have one, carefully transfer the soup to a regular blender in batches. Blend until it is creamy. Return the soup to the pot after blending. Stir in the coconut milk for a rich taste. Adjust the seasoning with salt and pepper. Heat it again until warm. Serve your soup hot. Add fresh cilantro or sage on top for a nice finish. For the full recipe, refer to the ingredients and instructions provided. To make great roasted butternut squash soup, start with the right technique. Roasting brings out the sweetness in the squash. Cut the squash in half and remove the seeds. Place it cut-side up on a baking sheet. Drizzle olive oil and sprinkle salt and pepper. Roast it at 400°F for 30 to 40 minutes. This helps caramelize the squash. You want it tender and golden. Use a sharp knife to scoop out the flesh easily. For extra depth, add spices like cumin and ginger. They add warmth and richness. You can also try a splash of apple cider vinegar. This gives a nice tang. Coconut milk adds creaminess and a hint of sweetness. It balances the flavors well. Fresh herbs like cilantro or sage make a lovely garnish too. They add freshness to every bowl. Serve the soup hot for the best taste. Pair it with crusty bread for a full meal. A sprinkle of nuts or seeds can add crunch. You can also drizzle a bit of olive oil on top for extra flavor. For a festive touch, use a swirl of coconut milk. This makes the soup look beautiful. For the full recipe, you can check the details above! {{image_2}} You can easily make this soup vegan. Instead of using coconut milk, try cashew cream. Just soak cashews in water, blend until smooth, and add it in. This will keep the soup creamy and rich. You can also use almond milk for a lighter version. This recipe is already gluten-free! All the ingredients are free from gluten. You can enjoy the soup without worry. If you want to add bread, use gluten-free bread for dipping. Want to spice things up? Add a pinch of cayenne pepper or a few dashes of hot sauce. You can also mix in some diced apples or pears for sweetness. This adds a nice contrast to the squash. If you love warmth, try cinnamon or nutmeg. They blend perfectly with the flavors. For the full recipe, check here: Full Recipe. After you make the soup, let it cool. Pour it into a container. Cover it tightly. Store it in the fridge. It will last for about five days. To freeze your soup, choose a freezer-safe container. Leave some space for the soup to expand. This helps avoid cracks. You can freeze it for up to three months. Label the container with the date. When you want to enjoy your soup, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat the soup on the stove over low heat. Stir it often until it warms up. You can also microwave it. Just heat in short bursts, stirring in between. For best results, add a splash of water or coconut milk to keep it creamy. This soup is not just tasty; it’s also easy to store and reheat! For the full recipe, check out the details above. You can store roasted butternut squash soup in the fridge. Use an airtight container. It stays fresh for about 4 to 5 days. Make sure to let the soup cool before you seal it. This helps prevent condensation. If you want to keep it longer, freeze it. Yes, you can make this soup ahead of time. It tastes even better the next day. Just make sure to cool it completely before storing it. You can reheat it on the stove or in the microwave. This makes it perfect for meal prep or gatherings. To thicken your soup, you can use a few methods. One way is to add more butternut squash. Simply roast and blend more squash into your soup. Another method is adding a bit of potato. Potatoes help create a creamy texture without dairy. If you prefer, you can also use coconut milk for added richness. Absolutely! You can use other squashes like acorn or pumpkin. Each squash brings its own flavor. Just remember to adjust the cooking time if needed. The goal is to roast until tender. This flexibility lets you enjoy a variety of flavors. For the full recipe, check the complete instructions in the previous sections. In this blog post, we explored how to make delicious roasted butternut squash soup. We covered the main ingredients and optional toppings to enhance your dish. I detailed step-by-step instructions to guide your cooking. Tips and tricks offered best techniques and flavor boosts. You also learned variations for vegan and gluten-free needs. Finally, I shared storage info to keep your soup fresh. Remember, this soup is versatile and easy to customize. Enjoy creating your version and savor every spoonful!

Roasted Butternut Squash Soup

Warm up with a bowl of velvety roasted butternut squash soup that’s perfect for any season! Made with roasted squash, aromatic spices, and creamy coconut milk, this comforting recipe is easy to whip up and full of flavor. Discover the simple steps to create a deliciously smooth and satisfying soup that everyone will love.
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Ingredients
  

1 medium butternut squash, halved and seeds removed

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

4 cups vegetable broth

1 cup coconut milk

Salt and pepper to taste

Fresh cilantro or sage for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Place the halved butternut squash on a baking sheet, cut-side up. Drizzle with half of the olive oil and season with salt and pepper.

      Roast in the oven for about 30-40 minutes, or until the squash is tender and caramelized. Remove from the oven and let it cool slightly.

        In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

          Stir in the minced garlic, cumin, and ginger, cooking for another 2 minutes until fragrant.

            Scoop the roasted butternut squash flesh into the pot, discarding the skin.

              Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to blend the flavors.

                Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, then return it to the pot.

                  Stir in the coconut milk and adjust seasoning with salt and pepper to taste. Heat through.

                    Serve hot, garnished with fresh cilantro or sage as desired.

                      Prep Time: 15 min | Total Time: 1 hr | Servings: 4