This creamy and comforting Roasted Squash Soup is perfect for chilly days. The natural sweetness of butternut squash is brought out by roasting, while onions and garlic add depth to the flavor. A touch of cinnamon and nutmeg enhances the warmth of the dish, making it an inviting starter or a light meal. A drizzle of cream and a sprinkle of fresh herbs on top add a sophisticated finish. It’s a simple, wholesome recipe that showcases the best of fall flavors and is easily adaptable for any dietary preferences.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
- Fresh thyme or parsley, for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Toss the cubed butternut squash in 2 tablespoons of olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- Sauté the onions and garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Add the roasted squash to the pot, along with the broth, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Blend the soup: Use an immersion blender to purée the soup until smooth, or carefully transfer it to a blender in batches. Blend until creamy and return to the pot.
- Adjust seasoning: Stir in the heavy cream (if using) and season with more salt and pepper, if needed. Simmer for another 5 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley and an extra drizzle of cream, if desired.
Enjoy this Roasted Squash Soup with a slice of crusty bread for a cozy, flavorful meal!
