A velvety smooth soup with roasted butternut squash and a touch of cream.
A velvety smooth soup with roasted butternut squash and a touch of cream is a rich, comforting dish that perfectly captures the essence of fall and winter flavors.
The natural sweetness of roasted butternut squash pairs beautifully with the creamy texture and a hint of spice, making it a satisfying, hearty option for a light meal or starter.
To start, peel and cube the butternut squash, then toss it in olive oil, salt, and pepper. Roast the squash in a preheated oven at 400°F (200°C) for 25–30 minutes, or until it is tender and caramelized at the edges.
Roasting the squash enhances its natural sweetness and brings out a rich depth of flavor that will form the base of your soup.
While the squash roasts, sauté onions, garlic, and a pinch of ginger or cinnamon in a bit of olive oil in a large pot. The aromatic flavors of onions and garlic complement the sweetness of the squash, while ginger or cinnamon adds a touch of warmth to the soup.
Once the butternut squash is roasted, add it to the pot with the sautéed onions and garlic. Let the soup simmer for a few minutes to allow the flavors to meld together.
After that, use an immersion blender or regular blender to puree the soup until it is smooth and velvety. The creamy texture of the soup will be further enhanced by stirring in a small amount of cream or coconut milk for richness.
Season with salt and pepper to taste, and for added flavor, garnish with fresh herbs like thyme or sage. A sprinkle of roasted pumpkin seeds or a drizzle of cream on top makes for a beautiful finishing touch.