Roasted Butternut Squash Soup/ Easy Creamy Butternut Squash Soup

This roasted butternut squash soup is a warm bowl of soup and a great go-to fall recipe. Butternut squash is a starchy harvest season vegetable that makes an excellent comfort slurp during cold fall and winter evenings.

In this chilly weather, a warm bowl of soup keeps you warm to bounce back to do your routine. Today, I’m sharing with you a creamy roasted butternut squash soup packed with full of nutrients. This soup is hearty and delicious. Every spoonful is so creamy and rich in taste.

This soup is simple with minimum pantry staples. The best part is you can swap any ingredient according to your taste buds except for the butternut squash. 🤣It makes a great Thanksgiving or holiday recipe that the whole group can rejoice.

Ingredients

• butternut squash
• carrot
• yellow onion
• whole garlic
• ginger
• vegetable broth
• coconut milk
• olive oil
• freshly ground pepper
• salt to taste
• pumpkin seeds
• basil

How to make creamy roasted butternut squash soup?

Firstly, roast the vegetables (butternut squash, onion, carrot, and carrot) in an oven. Then blend them in a processor with vegetable broth to make a puree. Add olive oil to a pan on low-medium heat. Then pour the puree simmered on the gas top for a few minutes. Now add freshly chopped ginger to give the soup a bit of spice. Finally, garnish the soup with coconut milk and top with any nuts and micro greens of your choice or serve as it is. When serving add salt and fresh ground pepper to taste.

Why this recipe easy?

It is an easy recipe that requires very minimal preparation steps. Yes, most of the job is done in the oven, and it needs only a few minutes to combine the ingredients into a creamy, hearty soup for this cold weather.

Butternut squash is not only a tasty vegetable; it contains loads of vitamins, minerals, fibbers content and antioxidants. Squash is a low-fat and low-calorie food that is high in potassium, vitamins A and C and has a lot of stomach-filling fibres that make it a great choice for nutrition.

Let’s see step-by-step preparation of creamy roasted butternut squash soup.

Get ready with all the ingredients to make this simple soup.

Preheat the oven to 400*F. Cut the squash in half and scoop out the seeds. Place the squash on a greased baking tray and brush some olive oil and sprinkle some pepper powder on the squash. Roast them for 30 minutes.

After 30 minutes, throw in carrots, onions, and garlic wrapped in aluminium foil. Foiling garlic helps to avoid burning it. Roast again for 20 minutes until the squash is mushy. Remove from oven and cool for a few minutes. Handling hot squash will be difficult.

Now scoop the mushy squash pulp thoroughly.

To the pulp, add roasted carrot, onion, and garlic.

Blend them in a blender or food processor until you get a smooth creamy, pulpy consistency.

Add a teaspoon of oil on low-medium heat in a bowl. To it, pour in the butternut squash puree and stir well.

Add in vegetable broth to thin the butternut squash puree.

Add finely chopped ginger to the creamy soup. The flavour of ginger in every bite of it is heaven.

Finally, add coconut milk to add an extra taste.

Before serving, garnish with pumpkin seeds, basil leaves, and some chili oil (optional). Creamy roasted butternut squash soup is ready to slurp. I baked freshly homemade dinner rolls that were perfect for a cosy winter evening with this creamy, aromatic soup.

Some bread recipes you may like to pair with this soup

Sweet Buttermilk Bread /Eggless Bread

Sandwich Bread (APF/WWF) Eggless Bread

Whole Wheat Bread/ Eggless Bread

Homemade Scones Recipe

Eggless Dried Fruit Bread Recipe

Eggless Butterless Banana Bread

Sweet Milk Bread

How to make Star bread

Blueberry Cream cheese Babka

How to serve creamy roasted butternut squash soup?

You can serve the soup with dinner rolls, as I did today. Also, you can slurp it at it any time of the day as you wish.

Can I store soup in the freezer?

You can freeze them in the freezer for up to three months. If you make a big batch of soup, store them in quart-size freezer bags or freezer-safe plastic or glass containers. Whenever you feel like having soup, thaw a quart-size bag of the soup, warm it and enjoy it with your favourite toppings.

How long can soup be frozen?

Personally, to say, I had kept it up for a month in the freezer.
It stays good for three days in the fridge.

Variations

You can swap any bone broth for vegetable broth.
Either fresh carrots, frozen carrots or tinned carrot purees are perfectly good.
You can swap any milk in place of coconut milk in this recipe.
The toppings for the soup are purely up to your choice, but I prefer crunchy nuts and fresh herbs like thyme or parsley.

Notes

Make sure you roast the butternut squash to perfection till it’s soft.

Roasting time varies according to the size of the squash.

You can swap bone broth for vegetable broth.

Also, garnish with fresh cream or any milk in place of coconut milk.

If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Cooking!