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Before diving into the recipe, it's essential to understand the key ingredient— butternut squash itself. Butternut squash is a type of winter squash that is easily recognizable by its distinctive bell shape and smooth, tan skin. When you cut into it, you'll find a vibrant orange flesh that is sweet and nutty in flavor. This squash is incredibly versatile and can be used in various culinary applications beyond just soup; from roasting and mashing to using in salads or as a filling for pasta, butternut squash can elevate any dish.

Roasted Butternut Squash Soup

Warm up this autumn with a comforting bowl of roasted butternut squash soup. Perfectly velvety and rich in flavor, this seasonal favorite balances sweet squash with aromatic spices like cumin and nutmeg. Packed with vitamins and antioxidants, butternut squash not only delights the taste buds but also supports your health. Easy to make, this soup is ideal for cozy family dinners or gatherings with friends. Discover the joy of homemade comfort food that nourishes the soul.
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Ingredients
  

1 large butternut squash (about 3-4 pounds), peeled and cubed

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Salt and pepper to taste

1/2 cup coconut milk (optional, for creaminess)

Fresh herbs (such as thyme or sage) for garnish

Pumpkin seeds for topping (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Prepare the Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on the prepared baking sheet and roast in the preheated oven for 25-30 minutes or until tender and caramelized, flipping halfway through.

      Sauté the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

        Add Spices: Stir in the ground cumin, cinnamon, and nutmeg, cooking for another minute to toast the spices gently.

          Combine Ingredients: Once the butternut squash is finished roasting, add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and stir to combine. Bring the mixture to a simmer.

            Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches. Return the blended soup to the pot.

              Finish with Coconut Milk: If using, add the coconut milk to the soup, stirring well to incorporate. Adjust the seasoning with salt and pepper to taste and heat the soup over low heat until warmed through.

                Serve and Garnish: Ladle the soup into bowls, garnishing with fresh herbs and a sprinkle of pumpkin seeds, if desired.

                  Enjoy: Serve warm with crusty bread or a salad for a delightful meal.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6