As the leaves turn fiery orange and the air dips into crispness, I find myself craving soups that warm from the inside out. This roasted butternut squash soup isn’t just about comfort; it’s about uncovering a secret depth of flavor buried in simple ingredients. The slow roasting amplifies the sweetness of the squash, turning every spoonful into a delicate caramel dream.
But here’s the twist—this isn’t your average velvety bowl. A splash of toasted sesame oil and a drizzle of lime zest add an unexpected Southeast Asian flair, transforming this classic into something memorable. It’s delightful to see how a few small secrets elevate a humble fall staple into a conversation starter at your dinner table.
In this post, I’ll share my process, tips, and a few amusing mishaps. I’ve made this soup countless times, and each batch feels like a little victory against the cold days. Trust me, once you try this, you might never see butternut squash the same way again.
Roasted Butternut Squash Soup with Sesame and Lime
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the peeled, seeded butternut squash chunks on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 30-35 minutes until the edges are caramelized and the squash is tender when pierced with a fork.
- While the squash roasts, heat a tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and fragrant. Add the minced garlic and cook for another minute until fragrant.
- Once the squash is roasted and cool enough to handle, transfer it to the blender or use an immersion blender directly in the pot. Add the roasted squash, vegetable broth, and blend until smooth and creamy. Return the mixture to the pot if using a blender.
- Bring the blended soup to a gentle simmer over low heat. Stir in the toasted sesame oil and lime zest, and cook for 5 minutes to meld the flavors. Taste and adjust seasoning if needed.
- Finish the soup with a squeeze of lime juice for brightness. Ladle into bowls and drizzle each serving with a touch more toasted sesame oil if desired. Garnish with additional lime zest or herbs for color and aroma.
- Serve hot and enjoy the comforting, velvety texture enhanced with Southeast Asian flavors.
Notes
Enjoy this recipe whenever you need a gentle reminder that sometimes, the simplest meals are the most satisfying. It’s perfect for quick weeknight dinners or a relaxed weekend lunch. So grab that squash, let the oven do its magic, and embrace the quiet joy of a bowl filled with warm comfort.
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