When the air turns crisp and the holiday season rolls in, there’s nothing more comforting than a warm bowl of soup to start off your Christmas dinner. This Roasted Butternut Squash Soup is perfect for the occasion—simple, healthy, and bursting with flavor. It’s the ultimate cozy starter to warm up your guests and set the festive mood.
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Why You’ll Love This Recipe:
- Creamy yet Light: This soup is made without heavy cream, yet it has a velvety smooth texture thanks to roasted butternut squash and coconut milk.
- Naturally Sweet & Nutty: Roasting the squash enhances its natural sweetness and brings out a slightly nutty flavor.
- Healthy & Dairy-Free: Made with wholesome ingredients, this soup is gluten-free, dairy-free, and can easily fit into vegan or keto diets.
- Make-Ahead Friendly: You can prepare this soup in advance, making it an ideal stress-free option for holiday dinners.
Ingredients You’ll Need:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegans)
- 1 cup coconut milk (or heavy cream if not dairy-free)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Optional garnish: roasted pumpkin seeds, fresh thyme, or a drizzle of coconut cream
Instructions:
1. Roast the Squash:
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until the squash is tender and slightly caramelized.
2. Sauté the Aromatics:
In a large pot, heat a bit of olive oil over medium heat. Add chopped onions and garlic, cooking until they are soft and fragrant, about 3-4 minutes.
3. Combine and Simmer:
Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in the vegetable broth, and bring the mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together.
4. Blend until Smooth:
Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
5. Add Creaminess:
Stir in the coconut milk to add richness and a subtle hint of coconut flavor. Season with ground cinnamon, nutmeg, and additional salt and pepper to taste.
6. Serve and Garnish:
Ladle the soup into bowls and garnish with roasted pumpkin seeds, a sprinkle of fresh thyme, or a swirl of coconut cream for a beautiful finish.
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Tips & Variations:
- For a Sweet Kick: Add a teaspoon of maple syrup while blending for a touch of sweetness.
- Spice it Up: If you love a little heat, sprinkle some red pepper flakes or add a dash of cayenne.
- Make it Keto: Simply substitute the coconut milk with heavy cream for a richer, low-carb version.
Why This Soup is Perfect for Christmas Dinner:
Roasted Butternut Squash Soup is a great way to start your holiday meal. Its warm, inviting flavors complement traditional Christmas dishes, and its golden hue adds a festive touch to the table. Plus, it’s easy to make ahead and reheat, which means you can focus on spending more time with family and friends during the holidays.
Let this cozy, creamy soup warm your soul this Christmas! With its deliciously roasted flavor and silky texture, this butternut squash soup is sure to become a new holiday tradition.
Have you tried this recipe? Share your experience in the comments below, or let us know how you like to garnish your butternut squash soup!
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