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
Scale
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
