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As the leaves turn to shades of amber and gold, the arrival of autumn beckons us to embrace the comforting warmth of seasonal dishes. One standout recipe that embodies the spirit of fall is creamy roasted butternut squash soup. This velvety concoction is not only a dish that warms the soul but also a culinary favorite for its rich flavors and inviting aroma that fills the kitchen as it simmers. With its smooth texture and complex flavors, this soup is a true testament to the beauty of seasonal cooking.

Roasted Butternut Squash Soup

Warm up this autumn with a delicious creamy roasted butternut squash soup that combines rich flavors and comforting textures. Roasting enhances the natural sweetness of the squash, making each bowl a cozy experience perfect for chilly days. Packed with nutrients and easy to make, this recipe is great for health-conscious eaters. Pair it with crusty bread or enjoy it solo for a satisfying meal that celebrates the season’s bounty. Explore the full recipe and discover the joy of cooking with seasonal ingredients!
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Ingredients
  

1 medium butternut squash (approximately 2 pounds), peeled and diced into 1-inch cubes

2 tablespoons extra-virgin olive oil, divided

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon ground nutmeg

4 cups vegetable broth (low-sodium recommended)

1 cup coconut milk (or substitute heavy cream for a richer taste)

Salt and freshly ground black pepper, to taste

Fresh thyme or parsley, chopped, for garnish (optional)

Toasted pumpkin seeds, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will prepare a perfect roasting environment for the squash.

    Prepare the Squash: In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, and season generously with salt and pepper. Spread the seasoned squash evenly onto a baking sheet in a single layer to ensure proper roasting.

      Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for about 25-30 minutes. The squash should be tender when pierced with a fork and exhibit a delicious caramelization; remember to flip it halfway through cooking for even browning.

        Sauté the Aromatics: While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Then, incorporate the minced garlic, ground cumin, ground ginger, and nutmeg, and continue to sauté for an additional 2 minutes until the spices release their fragrant aromas.

          Combine Ingredients: Once the squash is done roasting, carefully add it to the pot with the sautéed onions and spices. Pour in the vegetable broth and turn up the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat and let it simmer gently for about 10 minutes, allowing the flavors to meld beautifully.

            Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until it achieves a smooth and creamy texture. If you prefer, you can also carefully transfer the soup in batches to a countertop blender, blending each batch until silky smooth.

              Add Creaminess: Stir in the rich coconut milk (or heavy cream) and return the pot to low heat. Warm the soup gently, adjusting the seasoning with salt and freshly ground black pepper to taste.

                Serve: Ladle the hot, velvety soup into individual bowls. For an elegant finish, garnish with fresh thyme or parsley and sprinkle with toasted pumpkin seeds for added crunch and flavor.

                  Enjoy: Serve immediately, pairing this delightful soup with crusty bread for an ideal autumn meal that warms the soul!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings