Roasted Butternut Squash Soup
Craving a comforting and healthy meal? This roasted butternut squash soup is a perfect dairy-free dinner recipe, offering a rich flavor that’s both simple to make and incredibly satisfying. You’ll love how easy it is to create this cozy dish.
Key Ingredients & Substitutions:
- Butternut Squash: You can use pre-cut squash to save time.
- Vegetable Broth: Ensure it’s a low-sodium variety. Chicken broth can also be used if not strictly vegetarian.
- Coconut Milk: Full-fat canned coconut milk for creaminess. Use light coconut milk for a lighter option.
- Onion & Garlic: Essential aromatics.
- Maple Syrup: A touch of sweetness. Brown sugar or agave nectar can be substituted.
Ingredients:
Main Ingredients:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
Spices:
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
Optional Garnish:
- 1-2 tablespoons maple syrup (for a touch of sweetness, adjust to your preference)
- Fresh chives or parsley, chopped
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4-6
- Tools Needed: Large baking sheet, large pot or Dutch oven, immersion blender or standard blender.
Step-by-Step Instructions:
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread it in a single layer to ensure even roasting. Roast for 25-30 minutes, or until fork-tender and slightly caramelized.
2. Sauté Aromatics
While the squash roasts, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, dried sage, and nutmeg, cooking for another minute until fragrant.
3. Simmer the Soup
Add the roasted butternut squash, vegetable broth, and coconut milk to the pot. Bring the mixture to a gentle simmer. Reduce the heat and let it simmer for 5-7 minutes to allow the flavors to meld.
4. Blend to Perfection
Carefully use an immersion blender to blend the soup until smooth and creamy. If you’re using a standard blender, work in batches, being cautious with hot liquids. Return the blended soup to the pot.
5. Season and Serve
Stir in the maple syrup if you desire a sweeter soup, and adjust salt and pepper to your taste. Ladle your delicious roasted butternut squash soup into bowls. Garnish with fresh chives or parsley if you like. This dairy-free dinner recipe is ready to enjoy!
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes when sautéing the aromatics.
- Ginger Boost: Include 1 teaspoon of freshly grated ginger with the garlic for an extra layer of warmth.
- Herbaceous: Stir in fresh thyme or rosemary at the end for an earthy flavor.
- Crispy Topping: Serve with toasted pumpkin seeds or dairy-free croutons for added texture.
Storage Instructions:
Store leftover roasted butternut squash soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; just thaw it in the refrigerator overnight. Reheat gently on the stovetop or in the microwave until warmed through.
Frequently Asked Questions (FAQ):
Q: Can you make this soup ahead of time?
A: Yes, this dairy-free dinner recipe is excellent for meal prep and often tastes even better the next day.
Q: Is canned butternut squash an acceptable substitute?
A: While fresh roasted squash provides the best flavor, you can use canned or frozen squash for convenience. Adjust roasting time as needed.
Q: What can you use instead of coconut milk?
A: For a similar creaminess, you can try cashew cream (blended soaked cashews and water) as another dairy-free option.
Q: How do you thicken the soup if it’s too thin?
A: If your soup is too thin, you can simmer it longer to reduce the liquid. Alternatively, mash a cooked potato or add a tablespoon of cornstarch slurry (cornstarch mixed with a little cold water) and simmer until thickened.
Q: Can you make this soup without roasting the squash?
A: You can boil or steam the squash, but roasting truly brings out the natural sweetness and depth of flavor, which is highly recommended for this dairy-free dinner recipe.
