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Roasted Butternut Squash Soup with Cinnamon and Nutmeg

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Roasted Butternut Squash Soup with Cinnamon and Nutmeg

A Cozy Autumn Delight

Ah, the crisp autumn air, the vibrant foliage, and the irresistible aroma of spices wafting through the kitchen – it can only mean one thing: it’s soup season! And today, I’m thrilled to share with you my absolute favorite recipe for the ultimate fall comfort food: Roasted Butternut Squash Soup with Cinnamon and Nutmeg.

Now, if you’re like me, you’ve probably tried butternut squash soup before, but let me tell you, this version is a game-changer. It all starts with the roasting process – that’s the secret ingredient that takes this soup from good to downright heavenly.

When you roast the butternut squash, the natural sugars caramelize, creating a depth of flavor that simply can’t be replicated by boiling or steaming the squash. It’s like the difference between boiled potatoes and crispy french fries – the roasting process takes it to a whole new level.

The Art of Roasting Butternut Squash

But let’s not get ahead of ourselves just yet. First, you’ll need to tackle that big, bulbous squash. Don’t be intimidated, though! Butternut squash may seem like a daunting ingredient, but with a few simple tricks, you’ll be a pro in no time.

The key is to start by giving the squash a good scrub and then slicing it in half lengthwise. Once you’ve done that, scoop out the seeds and discard them. (Psst, did you know you can actually roast those seeds for a delicious snack? But we’ll save that for another day.)

Next, drizzle a bit of olive oil over the squash halves, season them with salt and pepper, and pop them in the oven. The slow roasting process, about 45 minutes to an hour, is where the magic happens. As the squash caramelizes, it develops a rich, almost nutty flavor that’s simply unbeatable.

Blending the Soup

Now, once your squash is perfectly roasted, the rest of the soup-making process is a breeze. In a large Dutch oven or stock pot, you’ll sauté some garlic and onions until they’re nice and translucent. Then, you’ll add in the roasted squash, along with broth, cream, and a blend of warm spices like cinnamon, nutmeg, and white pepper.

At this point, you’ll have a choice to make: do you go for the immersion blender or the traditional stand blender? Personally, I’m a big fan of the immersion blender. It’s just so darn convenient – you can blend the soup right there in the pot, no need to transfer anything. But if you’re more comfortable with a regular blender, that works too. Just be sure to let the soup cool a bit before blending to avoid any potential spills or splatters.

Either way, once your soup is blended to a velvety smooth consistency, you’re ready to dive in. And let me tell you, the flavors that come together in this dish are simply out of this world. The sweetness of the butternut squash, the warmth of the cinnamon and nutmeg, and the silky, creamy texture – it’s like a cozy autumn hug in a bowl.

Serving and Storing

Now, as for serving, the possibilities are endless. You can garnish your roasted butternut squash soup with a dollop of sour cream, a sprinkle of toasted pumpkin seeds, or even some crispy bacon bits. And if you’re feeling extra fancy, you can serve it with a side of homemade croutons or a crusty piece of bread for dipping.

But the best part about this soup is that it freezes beautifully, so you can make a big batch and enjoy it all season long. Just be sure to store it in an airtight container, and when you’re ready to enjoy it again, simply thaw it out and reheat it on the stovetop.

And let’s not forget our vegan and vegetarian friends – this soup is easily adaptable! Simply swap out the butter for vegan butter or olive oil, and use vegetable broth and coconut cream instead of the dairy-based ingredients. The end result will be just as creamy and delicious.

So what are you waiting for? Head to the grocery store, grab a butternut squash (or two!), and get ready to experience the ultimate cozy autumn delight. Trust me, once you try this roasted butternut squash soup with cinnamon and nutmeg, you’ll be hooked for life.

And don’t forget to let me know how it turns out by tagging Home Cooking Rocks on Instagram! I can’t wait to see your creations.

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