Hidden Gem: Roasted Butternut Squash Soup with a Twist

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Cooking during the chilly months often leads me to seek comfort in familiar flavors. But this time, I decided to go a bit rogue: roasting butternut squash with a splash of cinnamon and a drizzle of honey before turning it into a velvety soup. The roasting process caramelizes the natural sugars and gives the soup an unexpectedly sweet depth.

The smell alone of roasting squash with warm spices is enough to make anyone’s stomach rumble. It’s a symphony of cozy, autumnal aromas that fill the kitchen and evoke childhood memories of fall festivals and hayrides. It’s simple, yet each spoonful feels like a tiny celebration of seasonal bounty.

Roasted Butternut Squash Soup

This soup is made by roasting butternut squash until caramelized and tender, then blending it into a smooth, velvety purée. The roasting process enhances natural sweetness, while cinnamon and honey add warm, cozy flavors. The final dish has a creamy texture with a slightly thick, vibrant orange appearance.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into chunks
  • 2 tbsp olive oil for roasting
  • 1 tsp ground cinnamon adds warm spice
  • 1 tbsp honey for natural sweetness
  • 4 cups vegetable broth or chicken broth
  • 1 cup cream or coconut milk optional, for creaminess
  • to taste salt and black pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the butternut squash chunks evenly on a baking sheet, drizzle with olive oil, and sprinkle with ground cinnamon. Roast for about 25-30 minutes, or until the squash is golden and caramelized around the edges.
  2. Remove the roasted squash from the oven and transfer it to a large pot. Pour in the vegetable broth, add the honey, and bring the mixture to a gentle simmer over medium heat.
  3. Simmer the soup for about 10 minutes, allowing the flavors to meld and the squash to soften further.
  4. Use an immersion blender or transfer the soup in batches to a blender, then blend until completely smooth and creamy.
  5. If you like a richer texture, stir in the cream or coconut milk. Season the soup with salt and black pepper to taste, then warm it through for a few more minutes.
  6. Pour the velvety soup into bowls, garnish with a sprinkle of cinnamon or roasted seeds if desired, and serve hot.
This roasted butternut squash soup is my current favorite because it changes the way I think about fall vegetables. Its rich, sweet flavor and creamy texture make it a perfect starter or cozy dinner. Plus, it’s a reminder that a little roasting elevates humble ingredients into something truly special.

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