Creamy Roasted Butternut Squash Soup with Pumpkin Seeds Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
