Save to Pinterest A velvety, warming soup made with roasted butternut squash, aromatic vegetables, and a touch of spice—perfect for winter wellness and comfort. This easy-to-make international dish yields 4 servings and is naturally vegetarian and gluten-free, requiring just 15 minutes of prep and 35 minutes of cooking time.
Save to Pinterest Embrace the season with a bowl that is as nourishing as it is delicious. This soup brings together the earthiness of carrots and onions with the warmth of nutmeg and cumin, all brought to life by a creamy finish of coconut milk.
Ingredients
- 1 medium butternut squash (about 1.2 kg), peeled, seeded, and diced
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- 800 ml vegetable stock
- 200 ml coconut milk (or heavy cream for a richer version)
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
- Fresh parsley or coriander, chopped (optional garnish)
- Toasted pumpkin seeds (optional garnish)
- A swirl of coconut milk or cream (optional garnish)
Instructions
- Step 1
- Preheat the oven to 200°C (400°F).
- Step 2
- Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes, until golden and tender.
- Step 3
- Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5–7 minutes until softened.
- Step 4
- Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant.
- Step 5
- Add the roasted squash to the pot. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 6
- Remove from heat. Using an immersion blender (or carefully in batches with a regular blender), purée the soup until silky smooth.
- Step 7
- Stir in coconut milk (or cream), heat gently, and adjust seasoning with salt and pepper.
- Step 8
- Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream, if desired.
Zusatztipps für die Zubereitung
Roasting the squash is a vital step as it enhances its sweetness and provides a complexity of flavor that cannot be achieved through simmering alone. Ensure the squash is diced uniformly for even roasting.
Varianten und Anpassungen
For an extra kick, add a pinch of chili flakes while sautéing the vegetables. You can also swap the coconut milk for heavy dairy cream if you prefer a richer, more traditional version of the soup.
Serviervorschläge
Serve this soup hot with a side of crusty artisan bread. It also makes for an elegant starter for a festive meal. Top with toasted pumpkin seeds and fresh parsley for added texture and a pop of color.
Save to Pinterest With its vibrant color and soothing warmth, this roasted butternut squash soup is a cold-weather staple that brings comfort to every spoonful. Enjoy the perfect balance of sweet, savory, and spice in every bowl.
Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of liquid if needed to adjust consistency.
- → Can I freeze butternut squash soup?
Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. Leave about an inch of space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I use instead of coconut milk?
Heavy cream adds a richer, dairy-based alternative. For a lighter option, use more vegetable stock or add a dollop of Greek yogurt just before serving. Cashew cream also works wonderfully for a nutty, creamy element.
- → Do I have to roast the squash first?
Roasting concentrates the natural sugars and adds a caramelized depth you cannot achieve by boiling alone. However, you can cube and simmer raw squash directly in the stock for 20-25 minutes until tender—the flavor will be slightly less complex.
- → How can I make this soup more substantial?
Add cooked lentils, white beans, or shredded chicken for protein. Serve with crusty bread, croutons, or a side grain bowl. A swirl of pesto or sprinkle of grated Parmesan also adds richness and dimension.