There’s something absolutely magical about autumn, isn’t there? It’s a season that brings families together, encourages creativity in the kitchen, and wraps us in a warm, comforting embrace. Our Roasted Butternut Squash Soup perfectly captures the essence of this cozy time of year. Velvety smooth, with a delicate balance of sweetness and a hint of savory warmth, it’s truly a family favorite around here at Zynahz. And trust me, once you try it, it’ll quickly become a staple in your seasonal recipe collection too.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Skill Level: Easy
Ingredients
- 2 medium butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon ground nutmeg
- Toasted pumpkin seeds and extra cream for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with the olive oil, salt, and pepper, then spread it evenly on the baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.
- In a large pot, sauté the chopped onion and minced garlic over medium heat until they are soft and translucent.
- Add the roasted butternut squash to the pot and pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to blend the flavors.
- Using an immersion blender, puree the soup until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a blender.
- Stir in the heavy cream and ground nutmeg, and let the soup simmer for another 5 minutes.
- Adjust seasoning with salt and pepper to taste.
- Serve the soup hot, garnished with a swirl of cream and toasted pumpkin seeds.
Helpful Tips
- Speed up the prep: Buy pre-cut butternut squash from the store to save time.
- Make it vegan: Substitute heavy cream with coconut milk for a dairy-free version.
- Add some heat: A pinch of cayenne pepper can add a delicious kick.
Storage Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Reheat gently over low heat, and add a splash of broth or water if needed to adjust the consistency.
Pairings
This Roasted Butternut Squash Soup pairs beautifully with a fresh green salad, a crusty baguette, or even a grilled cheese sandwich. For drinks, try a glass of crisp white wine or a cozy apple cider to complement the rich flavors of the soup.
I hope this Roasted Butternut Squash Soup brings warmth and joy to your family gatherings this season. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram! We can’t wait to see your delicious results. Leave your feedback on our website at www.zynahz.com, and be sure to subscribe to our newsletter for more heartwarming recipes and follow us on social media for daily culinary inspiration.
