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Butternut squash soup is a delightful balance of sweet and savory, creating a flavor profile that is both comforting and satisfying. The sweetness of the roasted squash pairs beautifully with aromatic spices, resulting in a dish that warms the soul. Each spoonful is a rich, creamy experience that not only satiates but also nourishes.

Roasted Butternut Squash Soup

Embrace the flavors of fall with creamy roasted butternut squash soup, a perfect blend of sweet and savory that warms the soul. This article guides you through creating a velvety and nourishing dish packed with essential vitamins and minerals. Learn about the key ingredients, their health benefits, and the creative ways to customize this seasonal delight to fit your dietary preferences. Discover easy preparation steps, serving suggestions, and tips for storing leftovers, making this soup a comforting staple for any occasion. Dive into the season with this delicious recipe that celebrates fresh produce and kitchen creativity!
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Ingredients
  

1 medium butternut squash (about 2-3 lbs), peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

4 cups vegetable or chicken broth

1 cup coconut milk (or heavy cream for a richer flavor)

Salt and pepper to taste

Fresh herbs (like thyme or sage) for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Peel and dice the butternut squash into 1-inch cubes. Spread them evenly on a baking sheet.

      Toss with Oil and Seasonings: Drizzle the olive oil over the squash and sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.

        Roast the Squash: Roast in the preheated oven for 25-30 minutes or until the squash is tender and caramelized, turning halfway through for even cooking.

          Sauté the Aromatics: In a large pot over medium heat, add a bit more olive oil if needed, and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.

            Combine and Blend: Once the squash is roasted, add it to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth. Bring to a gentle boil, then reduce the heat and let simmer for 10-15 minutes.

              Blend for Creaminess: Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a blender.

                Add Coconut Milk: Stir in the coconut milk (or cream) and season with salt and pepper to taste. Heat through for another 3-5 minutes.

                  Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs, a drizzle of coconut milk, or a sprinkle of toasted pumpkin seeds if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6