Easy Roasted Butternut Squash Recipe

Prep time

15-25 minutes

Cook time

55 – 60 minutes

Total time

70-80 minutes

Servings

4-6 servings

Yield

A big pot of soup (depending on the quantity of liquid added)

From its velvety texture to its rich, caramelized notes, roasted butternut squash embodies the essence of fall. Whether you’re a seasoned chef or a kitchen novice, this recipe promises to elevate your cooking experience with its seamless blend of wholesome ingredients and effortless preparation.

Join me on a journey through the kitchen as we unlock the secrets to crafting the perfect roasted butternut squash, destined to become a cherished staple in your seasonal repertoire. Prepare to tantalize your taste buds and impress your guests with this irresistible culinary creation.

Since I have moved to Europe, this roasted butternut squash soup has become my autumn staple. As soon as the autumn starts, I look forward for the flavors of butternut squash, cinnamon, nutmeg and pupmkins.

Let’s dive into the magic of autumn’s bounty and discover the pure joy of roasted butternut squash.

Ingredients:

1 medium-sized butternut squash, peeled, seeded, and cubed
1 onion
2 cloves of garlic
3 cups vegetable or chicken broth (more or less depending on your desired consistency)
1 cup coconut milk or heavy cream
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
A pinch of nutmeg (optional)
Salt and pepper to taste
Optional garnishes: caramelized onions, toasted pumpkin seeds, croutons, chopped fresh herbs (such as parsley or chives), drizzle of cream or coconut milk and balsamic vinegar

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Toss the cubed butternut squash with 1 tablespoon of olive oil, cumin, cinnamon, salt, and pepper on a baking sheet lined with parchment paper. I like to add the onion, garlic and some herbs like rosemary or thyme and bake everything at the same time.

3. Roast the butternut squash in the preheated oven for about 30-35 minutes, or until it’s tender and lightly caramelized, stirring once halfway through.

4. In a large pot, add the roasted butternut squash, onion and garlic. Remove the bigger sticks of herbs if you added before.

5. Add the vegetable or chicken broth, ground cinnamon, nutmet and cumin.(add chilli if you like). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 10-15 minutes to allow the flavors to meld together.

6. Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth. Be careful when blending hot liquids.

7. Return the pureed soup to the pot (if using a blender) and stir in the coconut milk or heavy cream. Adjust the consistency with more broth if desired, and season with additional salt and pepper to taste.

8.Heat the soup over low heat until warmed through.

9.Serve the roasted butternut squash soup hot, garnished with your choice of toppings like toasted pumpkin seeds, croutons, caramelized onions, chopped fresh herbs, or a drizzle of cream or coconut milk and balsamic vinegar. I change my toppings very often!