Creamy Roasted Butternut Squash Soup with Citrus Zest Recipe
Introduction
This creamy butternut squash soup is a comforting and flavorful dish perfect for chilly days. Roasted squash blended with warm spices and a touch of evaporated milk creates a smooth, rich texture that delights the palate.
Ingredients
- 2 pounds butternut squash (cubed)
- 2 cups chicken or vegetable broth
- 3 Tbsp. olive oil (divided)
- 1 garlic clove (chopped)
- 1 shallot (chopped)
- 1 12 oz. can evaporated milk
- ¼ tsp. cinnamon
- Salt and pepper
- ¼ tsp. cayenne pepper
- Orange zest
Instructions
- Step 1: Heat oven to 400 degrees. Toss butternut squash with 2 tablespoons of olive oil and season with salt and black pepper. Arrange the coated squash on a baking sheet and roast until tender and lightly browned, about 25 to 30 minutes, stirring once or twice.
- Step 2: Transfer the roasted squash to a blender, add the broth, and blend until smooth.
- Step 3: In a large pot, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped garlic and shallot, cooking for 2 to 3 minutes until fragrant and softened.
- Step 4: Pour the pureed butternut squash mixture into the pot. Stir in evaporated milk, cinnamon, and cayenne pepper. Season with salt and pepper to taste. Cook the soup for an additional 5 minutes, stirring occasionally, until heated through.
- Step 5: Serve the soup hot, garnished with a sprinkle of orange zest and fresh ground pepper for a bright finish.
Tips & Variations
- For a dairy-free version, substitute evaporated milk with coconut milk or almond milk.
- Add a pinch of nutmeg along with cinnamon for extra warmth.
- Use a high-speed blender for a silky smooth texture.
- Roast the squash skin-on for more caramelized flavor, then scoop out the flesh before blending.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, simply replace the evaporated milk with a plant-based milk like coconut or almond milk, and use vegetable broth instead of chicken broth.
How can I make the soup spicier?
Increase the cayenne pepper slightly or add a pinch of ground chili powder. Fresh ginger added with garlic can also add warmth and spice.
Print
Creamy Roasted Butternut Squash Soup with Citrus Zest Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This creamy butternut squash soup combines roasted butternut squash with aromatic spices and smooth evaporated milk for a comforting, flavorful dish. Perfect as a warming appetizer or light meal, it features subtle hints of cinnamon and cayenne pepper, finished with fresh orange zest to brighten the flavors.
Ingredients
Squash and Roasting
- 2 pounds butternut squash, peeled and cubed
- 2 Tbsp. olive oil
- Salt and black pepper, to taste
Soup Base
- 2 cups chicken or vegetable broth
- 1 Tbsp. olive oil
- 1 garlic clove, chopped
- 1 shallot, chopped
- 1 (12 oz.) can evaporated milk
- ¼ tsp. cinnamon
- ¼ tsp. cayenne pepper
- Salt and pepper, to taste
Garnish
- Orange zest
- Fresh ground black pepper
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil and season generously with salt and black pepper. Spread the squash evenly on a baking sheet. Roast for 25 to 30 minutes, stirring once or twice, until the squash is tender and lightly browned.
- Puree the Squash: Transfer the roasted butternut squash to a blender. Add the 2 cups of chicken or vegetable broth, then blend until completely smooth and creamy.
- Sauté Aromatics and Combine Ingredients: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped garlic and shallot, cooking for 2 to 3 minutes until fragrant and translucent. Pour in the pureed squash and broth mixture, then add evaporated milk, cinnamon, and cayenne pepper. Stir everything together and season with salt and pepper to taste. Cook for an additional 5 minutes, stirring occasionally, until the soup is hot and flavors meld.
- Serve and Garnish: Ladle the creamy soup into bowls and top each serving with freshly grated orange zest and a sprinkle of fresh ground black pepper for an extra layer of flavor.
Notes
- You can substitute coconut milk for evaporated milk to make this soup dairy-free.
- For a spicier kick, increase the cayenne pepper slightly according to your taste.
- Leftover soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- Roasting the squash brings out its natural sweetness and adds depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Keywords: butternut squash soup, creamy squash soup, roasted squash soup, autumn soup, healthy soup, easy soup recipe, fall recipe
