Baked Butternut Squash Soup Recipe

Baked Butternut Squash Soup Recipe is made with butternut squash, olive oil, onion, garlic, vegetable or chicken broth, apple (optional), ground cumin, ground cinnamon, salt, black pepper, and coconut milk (or heavy cream). This hearty baked butternut squash soup recipe creates a comforting dinner that takes about 1 hour to prepare and can serve up to 4 people.

Baked Butternut Squash Soup Ingredients

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 medium apple, peeled, cored, and chopped (optional for a hint of sweetness)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and black pepper, to taste
• 1/2 cup coconut milk (or heavy cream for a richer soup)
• Fresh herbs (such as thyme or parsley), for garnish (optional)

Baked Butternut Squash Soup Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the butternut squash: Place the cubed squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat evenly. Spread the cubes in a single layer and bake for 25-30 minutes, or until tender and lightly caramelized.
3. Cook the aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until translucent and softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Combine ingredients: Once the butternut squash is done roasting, add it to the pot with the onions and garlic. If using, add the chopped apple.
5. Add the broth and spices: Pour in the vegetable or chicken broth, and stir in the ground cumin and cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Blend the soup: Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a stand blender, and blend until smooth. Return the blended soup to the pot.
7. Finish the soup: Stir in the coconut milk (or heavy cream), and adjust seasoning with salt and black pepper to taste. Heat the soup until warmed through.
8. Serve: Ladle the soup into bowls and garnish with fresh herbs if desired.

Recipe Tips

• Adjust Consistency: If the soup is too thick after blending, stir in a little more broth or water until it reaches your desired consistency.
• Enhance with Fresh Herbs: Add a pinch of fresh thyme, rosemary, or sage to the soup while it simmers for a burst of fresh flavor. Garnish with additional herbs before serving.
• Add a Touch of Sweetness: If the soup needs a little more sweetness, stir in a splash of maple syrup or honey. This can balance out the flavors and enhance the natural sweetness of the squash.

How To Store Baked Butternut Squash Soup

Refrigerate: Allow the baked butternut squash soup to cool to room temperature. Transfer the soup to an airtight container or cover the pot with plastic wrap. Store it in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. First, let it cool completely. Then, transfer the soup to a freezer-safe container or heavy-duty freezer bag. Label the container with the date. The soup can be frozen for up to 2 months. To reheat, thaw it overnight in the refrigerator and then warm it on the stove or in the microwave.

How To Reheat Leftover Baked Butternut Squash Soup

On the Stovetop: Pour the leftover soup into a pot and heat over medium heat, stirring occasionally. Heat until the soup is hot all the way through, about 5-10 minutes.

In the Microwave: Place a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In the Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is heated through.

In the Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the soup to an air fryer-safe container. Heat for 5-10 minutes, checking halfway through to ensure even warming without drying

What To Serve Baked Butternut Squash Soup

Baked Butternut Squash Soup Recipe pairs well with crusty bread, garlic bread, a simple green salad, and grilled cheese sandwiches. It can also be served alongside roasted vegetables, quinoa, a light pasta salad, and cheese and crackers for a complete meal.

Frequently Asked Questions

How can I make this soup spicier?

To add some heat, consider adding a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño to the soup while cooking. Adjust to taste based on your spice preference.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup up to 3-4 days in advance. Store it in the refrigerator or freeze it for up to 2 months. Reheat thoroughly before serving.

What can I substitute for coconut milk?

If you prefer, you can substitute coconut milk with heavy cream, half-and-half, or a non-dairy milk alternative like almond milk. Each will give the soup a slightly different flavor and texture.

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