Warm up your kitchen and tantalize your taste buds with a bowl of Roasted Butternut Squash Soup, elevated with a unique twist of spruce! This creamy, velvety soup not only showcases the rich, sweet flavors of butternut squash but also infuses a refreshing, earthy aroma from fresh spruce sprigs that will leave your guests asking for seconds. Perfect for chilly evenings or as a delightful starter for any gathering, this recipe is a must-try for soup lovers. Ready to discover the secret to making this comforting dish? Let’s dive in!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground cinnamon
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh sprigs of spruce for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will allow the butternut squash to roast perfectly, enhancing its natural sweetness.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds with a spoon, and then cube the flesh into 1-inch pieces.
- In a large mixing bowl, combine the cubed butternut squash, chopped onion, and minced garlic. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper, and 1/2 teaspoon of ground cinnamon. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. This will help with even roasting and prevent sticking.
- Roast the vegetables in the preheated oven for about 25-30 minutes, or until the butternut squash is tender and lightly caramelized. Stir halfway through to ensure even cooking.
- While the vegetables are roasting, prepare the soup base. In a large pot, heat 4 cups of vegetable broth over medium heat. Bring it to a gentle simmer.
- Once the roasted vegetables are done, carefully transfer them to the pot with the simmering vegetable broth. Use a wooden spoon to stir and combine everything.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious of the hot liquid.
- After blending, taste the soup and adjust the seasoning with additional salt and pepper if necessary. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
- Once the soup is ready, ladle it into bowls for serving. Garnish each bowl with fresh sprigs of spruce for a festive touch and a hint of earthy flavor.
- Serve the roasted butternut squash soup hot, enjoying the warm, comforting flavors that are perfect for any occasion.
Tips
- Choose the Right Squash: Look for a medium-sized butternut squash that feels heavy for its size and has a smooth, blemish-free skin. This ensures maximum sweetness and flavor in your soup.
- Roasting Perfection: Make sure to spread the cubed vegetables in a single layer on the baking sheet. This allows for even roasting and caramelization, enhancing the natural sweetness of the squash.
- Adjusting Consistency: If you prefer a thinner soup, simply add more vegetable broth after blending until you reach your desired consistency.
- Flavor Enhancements: Feel free to experiment with additional spices like nutmeg or ginger for a warm kick, or even a splash of coconut milk for a creamy texture.
- Garnishing: For an added touch of elegance, consider drizzling a little olive oil or a dollop of sour cream on top before serving, along with the spruce sprigs for a beautiful presentation.
- Storage Tips: This soup keeps well in the refrigerator for up to 5 days. It also freezes beautifully, making it a great option for meal prep!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
