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For this cozy soup, you will need: - 1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes - 2 tablespoons olive oil, divided - 1 onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 4 cups vegetable broth (preferably low sodium) - 1 teaspoon ground cumin - 1/2 teaspoon ground cinnamon - Salt and pepper, to taste - 1/2 cup coconut milk (for creaminess) - Fresh parsley or cilantro, chopped for garnish These ingredients give the soup a warm and rich flavor. The butternut squash is sweet and soft when roasted. The onion and garlic add depth. Carrots lend a touch of sweetness, while spices bring warmth. To make your soup even tastier, consider adding: - A pinch of nutmeg for warmth - A dash of cayenne pepper for heat - Croutons for crunch - A swirl of extra coconut milk for creaminess These seasonings enhance the soup's flavor. The garnishes make it look pretty and add texture. If you have dietary needs, you can try these swaps: - Use olive oil or avocado oil for frying. - Replace coconut milk with almond milk for a lighter soup. - Swap vegetable broth with chicken broth if you prefer. - For a nut-free version, skip the coconut milk. These substitutions keep the soup delicious while meeting different diets. You can still enjoy a creamy texture and rich taste. For the full recipe, check out the instructions above. To start, preheat your oven to 400°F (200°C). This helps the squash roast evenly. Next, take 1 medium butternut squash and peel it. Slice it open to remove the seeds. Cut the squash into 1-inch cubes. In a large bowl, toss the squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper to taste. Lay the cubes on a baking sheet in a single layer. This way, they cook evenly. Roast the squash for 25-30 minutes. They should be golden brown and tender when done. Remember to toss them halfway for the best results. While the squash roasts, grab a large pot. Heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped onion and cook until it becomes soft and clear, about 5 minutes. Next, stir in 2 minced garlic cloves and 1 diced carrot. Cook for an additional 3-4 minutes. This mix adds great flavor to your soup. Once the squash is ready, add it to the pot. Pour in 4 cups of vegetable broth, along with 1 teaspoon of ground cumin and 1/2 teaspoon of ground cinnamon. Stir everything together, then bring it to a gentle boil. Lower the heat and let it simmer for 10-15 minutes. This helps blend all the flavors nicely. To make the soup creamy, you need to blend it. If you have an immersion blender, use it to puree the soup until smooth. If not, carefully transfer the soup in batches to a standard blender. Blend it until it reaches a creamy texture. After blending, return the soup to the pot. Stir in 1/2 cup of coconut milk for added creaminess. Heat the soup over low heat for a few more minutes. Taste it and adjust the seasoning with salt and pepper as needed. Enjoy this cozy meal with warm bread for a delightful experience! For full details, check the Full Recipe. When choosing butternut squash, look for one that feels heavy for its size. The skin should be tan with no soft spots. A firm squash means it is fresh. Avoid squashes with blemishes or cuts. Freshness matters here, as it affects taste. For great roasted butternut squash, cut it into even 1-inch cubes. This size ensures even cooking. Toss the cubes with olive oil and season well with salt and pepper. Spread them out in a single layer on your baking sheet. This helps them brown nicely. Roast at 400°F (200°C) for 25-30 minutes. Flip them halfway through cooking for best results. Add spices like cumin and cinnamon to bring warmth to the soup. They add depth and make the flavors pop. You can also mix in fresh herbs like parsley or cilantro for brightness. If you want a kick, add a pinch of cayenne pepper. For a touch of sweetness, try adding a diced apple or pear. These additions can enhance the soup's flavor and make it even more delicious. For the full recipe, check the details provided. {{image_4}} You can make this soup vegan and dairy-free easily. Just skip the coconut milk if you want. Instead, use cashew cream for a rich texture. Blend soaked cashews with water until smooth. You can add a bit of lemon juice for a fresh taste. This keeps the soup creamy without dairy. If you love heat, add some spice! Try adding a pinch of cayenne pepper. You can also include chopped jalapeños for a kick. This adds flavor and warmth to your soup. Pair the spice with a cool topping like avocado. It gives you a nice balance of flavors. Want to make the soup heartier? Add protein! Cooked lentils or chickpeas work great. You can stir them in after blending. For meat lovers, shredded chicken or turkey is perfect too. This makes the soup filling and satisfying. Explore your options and find what you like best! Check out the Full Recipe for more details on making this cozy dish. To store leftover roasted butternut squash soup, let it cool first. Transfer the cooled soup to an airtight container. Make sure you seal it well. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat your soup, pour it into a pot. Heat on low to medium heat. Stir it often to prevent sticking. You can add a splash of water or broth if it seems too thick. Heat until it is warm all through. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat for one to two minutes, stirring halfway. Freezing is easy. Pour your cooled soup into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. Enjoy your cozy soup later! Check out the Full Recipe for more tips. Yes, you can use frozen butternut squash. It is a great time-saver. Just thaw and drain any excess water before use. The flavor may be slightly different, but it still makes a tasty soup. You can skip the roasting step since frozen squash is often pre-cooked. Just add it directly to the pot with the broth and spices. To thicken your soup, you have a few options. First, you can add more butternut squash. Another method is to blend in some cooked potatoes. This adds creaminess without altering the flavor. You can also use a cornstarch slurry. Mix cornstarch with cold water, then stir it into the soup while it simmers. Allow it to cook for a few minutes to thicken. Roasted butternut squash soup pairs well with many sides. Here are some great options: - Crusty bread or rolls for dipping - A simple green salad for freshness - Grilled cheese sandwiches for comfort - Roasted vegetables for added flavor - Spiced nuts for a crunchy contrast These pairings enhance the soup's rich, creamy texture and make for a delightful meal. For the full recipe, check out the Cozy Roasted Butternut Squash Soup. Roasted butternut squash soup is simple and tasty. We explored key ingredients, step-by-step instructions, and helpful tips. Don't forget the fun variations to suit your taste, and storage methods for leftovers. Now you can enjoy this soup anytime. It's creamy, warm, and full of flavor. Make it your own with seasonings or garnishes. Happy cooking!

Roasted Butternut Squash Soup

Warm up with a delightful bowl of cozy roasted butternut squash soup! This creamy and flavorful soup is perfect for chilly days and easy to make with simple ingredients. Discover how to roast the squash to perfection, blend it with aromatic spices, and add a touch of coconut milk for extra creaminess. Ready to create a comforting meal that everyone will love? Click through for the full recipe and enjoy the warmth of homemade soup!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and diced into 1-inch cubes

2 tablespoons olive oil, divided

1 onion, finely chopped

2 cloves garlic, minced

1 carrot, diced

4 cups vegetable broth (preferably low sodium)

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and pepper, to taste

1/2 cup coconut milk (for creaminess)

Fresh parsley or cilantro, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, and season well with salt and pepper. Spread the squash out in a single even layer.

      Place the baking sheet in the oven and roast the squash for 25-30 minutes, or until it is golden brown and tender. Toss the squash halfway through cooking for even roasting.

        While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes.

          Add the minced garlic and diced carrot to the pot, cooking for an additional 3-4 minutes, or until the garlic is fragrant and the carrot begins to soften.

            Once the butternut squash is perfectly roasted, add it to the pot along with the vegetable broth, ground cumin, and ground cinnamon. Stir everything together to combine.

              Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10-15 minutes to allow the flavors to meld together.

                Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender and blend until smooth.

                  After blending, stir in the coconut milk and heat the soup over low heat for a few minutes, allowing it to warm through. Taste and adjust the seasoning with salt and pepper as needed.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6

                      - Presentation Tips: Serve the soup in warm bowls, and drizzle a bit of coconut milk on top for a creamy effect. Garnish each bowl with a sprinkle of freshly chopped parsley or cilantro for an inviting pop of color. Pair it with crusty bread or warm rolls for a comforting meal!