Oven Roasted Butternut Squash Soup
Try this Oven Roasted Butternut Squash Soup recipe, or contribute your own.
Try this Oven Roasted Butternut Squash Soup recipe, or contribute your own.
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 1/4 tsp ground white pepper
- 1/2 tsp salt (i use himalayan salt)
- 1/8 tsp ground nutmeg
- 1 tbsp extra-virgin olive oil
- 3-4 tbsp extra-virgin olive oil
- generous sprinkle of salt and pepper
- 1/8 tsp ground cardamom
- 1 large butternut squash (at least 1.25kg | 2.75lb)
- about 1/4 cup water
- 2 cups (480ml) chicken broth (or bone broth)
- 1/2 cup (120ml) full fat coconut milk (or heavy cream)
- Carbohydrate 0.167593846153846 g
- Cholesterol 0 mg
- Fat 3.40532363665503 g
- Fiber 0.0661750006400622 g
- Protein 0.0245043269230769 g
- Saturated Fat 0.484425587483942 g
- Serving Size 1 1 -6 (5g)
- Sodium 0.0940144232138699 mg
- Sugar 0.101418845513784 g
- Trans Fat 0.0982361924931184 g
- Calories 31 calories
Step-by-step
- Preheat the oven to 375°F
- Cut the butternut squash in half and scoop out the guts and seeds with a spoon; place them in a broiler pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
- Turn the squash flesh side down and pour about ½ cup of water in the bottom of the pan.
- Bake in the oven, uncovered, for about 40-45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife.
- When the squash is fully cooked, remove it from the oven and allow it to cool for a few minutes until you can safely handle it.
- While the squash is cooling, heat the olive oil in a medium saucepan and then add the onion, garlic, salt, white pepper, cardamom and nutmeg; cook until fragrant and slightly caramelized, about 3-4 minutes.
- Add the broth and bring to a quick boil, then kill the heat and set aside.
- With a large spoon, scoop the flesh out of the squash and measure out 4 cups or 1kg (2.2lb). Put that into your High-Speed Blender or food processor and then add the reserved broth.
- Process on high speed until really smooth and velvety, about 2 to 3 minutes, then add the coconut milk or heavy cream and resume processing until well incorporated.
- Serve immediately or, if the soup isn't hot enough for your liking, transfer it back to the saucepan and heat it over medium heat until the desired temperature is reached.
- If you have some leftover oven roasted butternut squash, make a few balls with a melon baller and use them to garnish the soup, along with a little bit of coconut milk or heavy cream and a few sprigs of fresh thyme.
My Cozy Kitchen: A Simple Butternut Squash Soup Recipe
As a busy working mom, finding time to cook healthy and delicious meals can feel like a marathon. But sometimes, the simplest recipes are the most rewarding. This oven-roasted butternut squash soup is my go-to for those evenings when I need something comforting, flavorful, and surprisingly easy to make. Forget the complicated restaurant versions; this recipe is straightforward and perfect for weeknight dinners.
The beauty of this soup lies in its simplicity. The oven roasting brings out the natural sweetness of the butternut squash, creating a depth of flavor that's impossible to replicate with other methods. I love the subtle warmth of the spices – a hint of cardamom and nutmeg adds just the right touch without overpowering the delicate sweetness of the squash. The creamy texture, whether you use coconut milk or heavy cream, is the perfect ending to a long day. It’s a recipe that’s adaptable to whatever you have on hand; I often swap out the chicken broth for vegetable broth, depending on what I have stocked in my pantry.
Beyond the Recipe: The Comfort of Simple Cooking
For me, cooking isn't just about sustenance; it's about creating moments of peace and connection. The rhythmic chopping of vegetables, the comforting aroma filling my kitchen – these are the small rituals that ground me, especially after a hectic day. This recipe encapsulates that perfectly. It's a recipe that allows me to slow down, connect with my ingredients, and create something nourishing for my family. And that, more than anything, is what makes it truly special. It's a recipe that speaks to my soul, and to that feeling you get when you’re wrapping yourself in a warm hug after a cold day.
Tips and Variations for Your Own Culinary Journey:
This recipe is incredibly versatile. Feel free to experiment with different spices to create your own signature blend. A dash of ginger or a sprinkle of chili flakes could add a delightful kick. You can also adjust the consistency of the soup to your liking – add more broth for a thinner soup, or leave it thicker for a heartier meal. For a vegan option, simply swap the chicken broth for vegetable broth and use coconut milk instead of heavy cream.
I often serve this soup with a crusty bread for dipping, or a side salad for a lighter meal. And the best part? Leftovers are just as delicious the next day! In fact, I find the flavors deepen and meld together beautifully overnight, making it even more comforting the following evening.
More Than Just a Soup; It's a Moment of Calm
Cooking shouldn’t feel like a chore, especially when you have a quick and rewarding recipe like this one. It’s not about perfection; it's about creating something delicious and nourishing with ingredients you enjoy. This butternut squash soup recipe has become more than just a meal; it's a symbol of self-care in my busy life. It's a reminder to take a breath, connect with my creativity, and nourish myself, both physically and emotionally. Try it, and I’m confident it will become a cherished addition to your own culinary repertoire.
Ingredients you might need:
- Butternut squash: The star of the show!
- Onion and garlic: For savory depth
- Spices: Cardamom, nutmeg, and white pepper add warmth.
- Broth: Chicken or vegetable broth forms the base.
- Coconut milk or cream: For creaminess.
- Olive oil: For roasting and sautéing.
- Salt and pepper: To taste
Serving Suggestions:
- Serve with crusty bread for dipping
- Garnish with toasted pumpkin seeds
- Add a swirl of cream on top
- Serve with a side of salad
Embrace the simplicity, enjoy the process, and savor the delicious results. Happy cooking!
