Save A velvety, warming soup made with roasted butternut squash, aromatic vegetables, and a touch of spice—perfect for winter wellness and comfort. This easy, gluten-free recipe brings together the sweetness of carrots and squash with a creamy finish that feels like a hug in a bowl.
Save The combination of ground cumin and nutmeg creates a subtle warmth that elevates the fresh vegetables, while the addition of coconut milk ensures a silky smooth texture without being overly heavy.
Ingredients
- Vegetables: 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.
- Liquids: 800 ml vegetable stock; 200 ml coconut milk (or heavy cream for a richer version).
- Spices & Seasonings: 2 tbsp olive oil; 1/2 tsp ground cumin; 1/4 tsp ground nutmeg; Salt and black pepper, to taste.
- Garnish (optional): Fresh parsley or coriander, chopped; Toasted pumpkin seeds; A swirl of coconut milk or cream.
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 enhances its sweetness and depth of flavor. For an extra kick, add a pinch of chili flakes while sautéing the vegetables.
Varianten und Anpassungen
Swap coconut milk for dairy cream if preferred. You can also experiment with different stocks, but ensure they are gluten-free if dietary requirements apply.
Serviervorschläge
Serve with crusty bread or as a sophisticated starter for a festive meal. The toasted pumpkin seeds provide a lovely crunch against the smooth soup.
Save With its vibrant color and rich, savory-sweet profile, this butternut squash soup is sure to become a cold-weather staple in your kitchen.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of stock or water if needed to adjust consistency.
- → Can I freeze butternut squash soup?
Absolutely. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
- → What can I use instead of coconut milk?
Heavy cream creates an even richer version, or use whole milk for a lighter touch. For a dairy-free alternative, try cashew cream or simply omit it—the soup remains delicious without added creaminess.
- → Do I have to roast the squash first?
While you can simmer raw squash directly in the broth, roasting concentrates natural sugars and adds subtle caramelized notes that make the finished soup more complex and flavorful.
- → How can I make this soup spicier?
Add pinch of chili flakes or cayenne pepper when sautéing the vegetables. Start with a small amount and adjust to your heat preference. A dash of hot sauce works well too.
- → What should I serve with this soup?
Crusty bread, garlic knots, or crackers are classic accompaniments. For a light meal, pair with a simple green salad. It also works beautifully as a starter before a main course.