Cooking during the chilly months often leads me to seek comfort in familiar flavors. But this time, I decided to go a bit rogue: roasting butternut squash with a splash of cinnamon and a drizzle of honey before turning it into a velvety soup. The roasting process caramelizes the natural sugars and gives the soup an unexpectedly sweet depth.
The smell alone of roasting squash with warm spices is enough to make anyone’s stomach rumble. It’s a symphony of cozy, autumnal aromas that fill the kitchen and evoke childhood memories of fall festivals and hayrides. It’s simple, yet each spoonful feels like a tiny celebration of seasonal bounty.
Roasted Butternut Squash Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the butternut squash chunks evenly on a baking sheet, drizzle with olive oil, and sprinkle with ground cinnamon. Roast for about 25-30 minutes, or until the squash is golden and caramelized around the edges.
- Remove the roasted squash from the oven and transfer it to a large pot. Pour in the vegetable broth, add the honey, and bring the mixture to a gentle simmer over medium heat.
- Simmer the soup for about 10 minutes, allowing the flavors to meld and the squash to soften further.
- Use an immersion blender or transfer the soup in batches to a blender, then blend until completely smooth and creamy.
- If you like a richer texture, stir in the cream or coconut milk. Season the soup with salt and black pepper to taste, then warm it through for a few more minutes.
- Pour the velvety soup into bowls, garnish with a sprinkle of cinnamon or roasted seeds if desired, and serve hot.
Hi, I’m Emily Carter, the creator and recipe developer behind Salt Strategist. I’m so happy you’re here. This blog is where my love for flavor, creativity, and thoughtful cooking comes together in one beautiful, ever evolving space.
