Creamy Roasted Butternut Squash Soup with Pumpkin Seeds Recipe

Introduction

This creamy roasted butternut squash soup is a comforting and flavorful dish perfect for cooler days. Smooth and velvety, it’s enhanced with warm cinnamon and topped with crunchy pumpkin seeds for a delightful texture contrast.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread it out on the prepared baking sheet.
3. Step 3: Roast the squash for 25-30 minutes, or until tender and slightly caramelized.
4. Step 4: While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5-7 minutes.
5. Step 5: Add the roasted squash to the pot, pour in the vegetable broth, and sprinkle in the ground cinnamon. Bring the mixture to a gentle boil, then reduce heat to low.
6. Step 6: Stir in the coconut milk and let the soup simmer for about 5 minutes to meld the flavors.
7. Step 7: Blend the soup until smooth using an immersion blender or a regular blender. If using a regular blender, allow the soup to cool slightly and blend in batches.
8. Step 8: Ladle the soup into bowls, garnish with pumpkin seeds, and serve hot.

Tips & Variations

• For extra depth, roast a few garlic cloves along with the squash for a milder, sweeter garlic flavor.
• Substitute coconut milk with heavy cream or cashew cream for different richness levels.
• Add a pinch of nutmeg or ground ginger along with the cinnamon for a spiced twist.
• Toast the pumpkin seeds beforehand to enhance their crunch and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a smooth texture. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used. Thaw and drain any excess moisture before roasting to avoid a watery soup.

Is this soup vegan?

Yes, this recipe is naturally vegan as it uses coconut milk and vegetable broth instead of dairy ingredients.

Creamy Roasted Butternut Squash Soup with Pumpkin Seeds Recipe

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★★★★★

4.6 from 290 reviews

This creamy roasted butternut squash soup is a comforting and flavorful dish, perfect for chilly days. Roasting the squash caramelizes its natural sugars, enhancing the soup’s sweetness, while coconut milk adds a luscious creaminess. Ground cinnamon provides a warm, aromatic touch, and crunchy pumpkin seeds offer a delightful garnish.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Squash and Roasting

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste

Sauté Base

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Soup Liquid and Flavoring

• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon

Garnish

• Pumpkin seeds for garnish

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the squash.
2. Roast the butternut squash: Toss the peeled and cubed butternut squash with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread the cubes out on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes until the squash is tender and starts to caramelize, enhancing the natural sweetness.
3. Sauté onions and garlic: While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for 5-7 minutes until the onion becomes translucent and the mixture is fragrant, forming the flavorful base for the soup.
4. Add roasted squash and broth: Once the squash is done, add it to the pot with the sautéed onion and garlic. Pour in 4 cups of vegetable broth and sprinkle in the ground cinnamon. Bring the mixture to a gentle boil, then reduce the heat to low to simmer gently.
5. Stir in coconut milk and simmer: Add 1 cup coconut milk to the pot and let the soup simmer for about 5 minutes to allow the flavors to meld beautifully.
6. Blend the soup: Using an immersion blender directly in the pot, or transferring in batches to a regular blender (do this carefully and allow the soup to cool slightly), blend until the soup is silky smooth and creamy.
7. Serve and garnish: Ladle the soup into bowls and garnish with pumpkin seeds for a crunchy texture contrast. Serve the soup hot and enjoy this comforting creamy roasted butternut squash soup.

Notes

• You can substitute coconut milk with heavy cream for a richer, less dairy-free version.
• To save time, squash can be roasted a day ahead and refrigerated before making the soup.
• Adjust the cinnamon amount to your taste for a more or less spiced flavor.
• For extra warmth, add a pinch of cayenne pepper or smoked paprika when sautéing the onions and garlic.
• Use unsalted pumpkin seeds if you want to control the sodium content better.

Keywords: Butternut Squash Soup, Roasted Squash Soup, Creamy Vegan Soup, Fall Soup Recipe, Coconut Milk Soup, Pumpkin Seed Garnish, Comfort Food