Roasted Squash Soup
Warm up with this creamy and flavorful roasted squash soup, perfect for a cozy lunch or dinner. Packed with nutrients and a hint of spice, this comforting dish is sure to become a seasonal favorite. Roasting the squash brings out its natural sweetness, and a blend of herbs adds depth to the flavor. Top with a dollop of sour cream or a drizzle of olive oil for an extra touch.
Ingredients
2 medium-sized butternut squash, peeled and cubed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1 cup coconut milk (or heavy cream for a richer flavor)
Salt and pepper to taste
Fresh thyme or parsley for garnish
Optional: sour cream or olive oil for drizzling
Instructions
1
Preheat the oven: Set your oven to 400°F (200°C).
2
Roast the squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3
Sauté the aromatics: In a large pot, heat a bit more olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, paprika, and cinnamon, cooking for another minute until fragrant.
4
Blend the soup: Once the squash is roasted, add it to the pot along with the vegetable broth. Simmer for 10 minutes to let the flavors meld. Use an immersion blender to blend until smooth (or carefully transfer in batches to a blender).
5
Add creaminess: Stir in the coconut milk or heavy cream and heat the soup through. Season with additional salt and pepper to taste.
6
Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Add a dollop of sour cream or drizzle with olive oil for extra richness, if desired.
Tags:
#ComfortFood#FallSoupRecipes#HealthyRecipes#RoastedSquashSoup#SoupSeason#SquashLovers#VegetarianSoupChefBryanCookingwithchefbryanKUTV
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