There is something wonderfully comforting about a bowl of homemade soup on a cold December day. Rich, velvety, and filled with seasonal flavour, this Roasted Butternut Squash Soup is the kind of recipe that feels right at home throughout the holiday season.
Roasting the squash before blending brings out its natural sweetness and creates a deeper, richer flavour than boiling alone. Finished with a touch of cream and warming spices, it makes a beautiful starter for Christmas dinner or a cozy lunch while checking off your holiday to-do list.
Ingredients
1 medium butternut squash, peeled, seeded, and cubed
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup heavy cream or half-and-half
Salt and pepper, to taste
Optional garnish: pumpkin seeds, fresh parsley, or a swirl of cream
Directions
Preheat the oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25 to 30 minutes, turning once, until tender and lightly caramelized.
Meanwhile, in a large pot, sauté the onion over medium heat until softened, about 5 minutes. Add the garlic and cook for another minute.
Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a gentle simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until velvety.
Stir in the cream and season with salt and pepper to taste. Warm through before serving.
A Beautiful Holiday Detail
Serve the soup in small bowls or mugs and garnish with a swirl of cream, a sprinkle of roasted pumpkin seeds, and a touch of fresh parsley. It creates an elegant presentation that looks lovely on a holiday table.
Beauty Benefits
Butternut squash is rich in beta-carotene, which the body converts into vitamin A. Combined with antioxidants and fibre, this seasonal vegetable makes a nourishing addition to winter meals.
Make-Ahead Tip
This soup can be prepared up to 2 days in advance and stored in the refrigerator. The flavour actually deepens as it sits, making it an excellent choice for holiday entertaining.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving.
Makes 6 servings.
