As the leaves turn golden and the cool breeze whispers of change, there’s nothing quite like a comforting bowl of creamy roasted butternut squash soup to embrace the warmth of autumn. This velvety concoction is a celebration of seasonal flavors, combining the natural sweetness of roasted squash with the rich creaminess of coconut milk and a hint of spice.
Imagine the aroma of roasted butternut squash wafting through your kitchen, mingling with the fragrance of aromatic herbs and spices. Each spoonful is a symphony of flavors, a harmonious blend of the earthy sweetness of the squash, the gentle heat of ginger, and the comforting embrace of coconut milk. This soup is a culinary masterpiece that will transport you to the heart of autumn’s bounty.
Ingredients:
- 1 large butternut squash, peeled, seeded, and cut into cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
- Salt and pepper to taste
- Toasted pumpkin seeds and fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized.
- In a large pot or Dutch oven, sauté the onion in a little olive oil over medium heat until translucent. Add the garlic, ginger, cumin, and cinnamon, and cook for another minute until fragrant.
- Add the roasted butternut squash and vegetable or chicken broth to the pot. Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can work in batches and puree the soup in a regular blender.
- Stir in the coconut milk and adjust the seasoning with salt and pepper to your taste.
- Serve the soup hot, garnished with toasted pumpkin seeds and fresh parsley if desired. Pair it with crusty bread or a side salad for a complete and satisfying meal.
This creamy roasted butternut squash soup is a true celebration of autumn’s flavors, combining the natural sweetness of roasted squash with the rich creaminess of coconut milk and a hint of warm spices. Indulge in a bowl of this comforting delight and let the flavors transport you to the heart of the season. Enjoy!
