Description
Mexican butternut squash soup combines roasted seasonal vegetables with creamy textures and warm spices. Hearty comfort emerges through balanced flavors, inviting you to savor each nourishing spoonful.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs/907 g, peeled, seeded, and cubed)
- 3 cups vegetable broth (or chicken broth)
- 1 cup coconut milk or heavy cream
- 2 tbsps olive oil or butter
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium carrot (chopped, optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp smoked paprika or nutmeg
- 1 tbsp maple syrup or honey
- toasted pumpkin seeds (pepitas)
- drizzle of coconut milk or cream
- fresh thyme or parsley
- croutons or crusty bread
Instructions
- Roast Squash: Peel, deseed, and cube butternut squash, then arrange on a lined baking sheet. Drizzle with olive oil, season with salt and black pepper, and roast in a preheated oven until golden brown and tender, developing a concentrated flavor profile.
- Sauté Aromatics: Heat olive oil in a large Dutch oven over medium temperature. Combine diced onions, minced garlic, and sliced carrots, sautéing until translucent and fragrant, releasing their essential oils.
- Build Soup Base: Integrate roasted squash cubes into the vegetable mixture, then pour in vegetable broth. Introduce ground cinnamon, smoky paprika, and maple syrup to create depth and warmth.
- Simmer and Blend: Gently simmer the mixture, allowing flavors to meld and ingredients to become tender. Use an immersion blender to transform the soup into a silky-smooth consistency, working carefully to eliminate lumps.
- Finish and Garnish: Stir in coconut milk or heavy cream for a luxurious, creamy texture. Adjust seasoning with salt and pepper. Ladle into warm bowls, garnishing with toasted pumpkin seeds, a coconut milk drizzle, and fresh herb leaves.
- Serve: Accompany the soup with crusty artisan bread or a grilled cheese sandwich for a comforting, nourishing meal.
Notes
- Precise Squash Cutting: Create uniform 1-inch cubes to ensure even roasting and consistent soup texture, preventing uneven cooking and maintaining balanced flavor.
- Roasting Technique: Spread squash pieces in a single layer without overcrowding, allowing proper caramelization and preventing steaming instead of roasting for deeper flavor development.
- Blending Smoothness: Use an immersion blender slowly and methodically, tilting the pot and moving in circular motions to eliminate potential lumps and achieve a silky, restaurant-quality consistency.
- Dietary Adaptation: Easily convert the recipe to vegan by substituting heavy cream with full-fat coconut milk and ensuring vegetable broth is plant-based, maintaining the soup’s rich, creamy profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg