Spiced Butternut Squash Soup with Cheddar & Granola: A Cozy Hug in a Bowl
Imagine stepping into your kitchen as the crisp autumn air wraps around the house. You can almost hear the faint crackling of leaves beneath your feet and the cozy warmth that fills the room—the ultimate comfort. The sweet and earthy aroma of roasted butternut squash envelops you as you prepare to make your family’s new favorite: Spiced Butternut Squash Soup with Cheddar & Granola. With every simmering moment, your home transforms into a welcoming haven, where laughter and warmth collide, inviting everyone to gather around the table for a simple dinner that feels just like a hug in a bowl.
Why Make This Recipe
There are countless reasons to fall in love with this comforting recipe, but here are just a few that make it an absolute must-try:
- Quick Prep: With only 10-15 minutes of prep time, it’s perfect for those busy weeknights.
- Cozy Flavors: The rich flavors of squash paired with warm spices create a delightful bowl of comfort.
- Crowd-Pleaser: This soup is a surefire hit for families and gatherings, catering to all ages.
- Versatile Ingredients: You can easily modify this recipe based on what you have on hand, making it an ideal homemade dish for every season.
Ingredients You’ll Need
Gather the following ingredients for your Spiced Butternut Squash Soup with Cheddar & Granola:
- Butternut Squash (2 medium): Sweet and creamy, this will be the star of your soup. If you can’t find it, pumpkin makes a great substitute!
- Olive Oil (2 tablespoons): Adds a smooth richness. You can swap it with coconut oil for a unique twist.
- Onion (1 large): Diced, this will provide a sweet base; shallots work too.
- Garlic (4 cloves): Minced, for that fragrant aroma that dances through your kitchen.
- Vegetable or Chicken Broth (4 cups): For added depth; feel free to use low-sodium if watching your salt intake.
- Cinnamon (1 teaspoon): Offers warmth and depth; nutmeg is a delicious alternative.
- Ginger (1 tablespoon): Freshly grated for a zesty kick—dried ginger could work in a pinch!
- Salt and Pepper (to taste): Essential seasonings to elevate all the flavors.
- Sharp Cheddar Cheese (1 cup): Grated, for that irresistible gooeyness in each bowl. A vegan cheese can be used for dairy-free options.
- Granola (1 cup): For sprinkling on top, giving a delightful crunch; opt for a nut-free blend if allergies are a concern.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
This soup may be quick to put together, but oh, is it worth every second! It fills your kitchen with heavenly scents that make the anticipation fun.
How to Make Spiced Butternut Squash Soup with Cheddar & Granola
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Preheat your oven to 400°F (200°C). This will help roast the squash to perfection, enhancing its natural sweetness.
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Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for approximately 30 minutes until tender.
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Meanwhile, in a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and sauté until translucent, around 5 minutes.
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Stir in the minced garlic, grated ginger, cinnamon, salt, and pepper. As the garlic sizzles, let the aromatic blend engulf your kitchen—it’s pure bliss!
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Once the squash is cooked, scoop the flesh into the pot. Pour in the broth and stir to combine. Bring to a boil and then reduce to a simmer for about 10 minutes.
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Using an immersion blender, blend until smooth and creamy. If you don’t have one, a regular blender will do—just be careful with the hot liquid!
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Stir in the sharp cheddar until melted. Taste and adjust seasonings as desired.
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Serve warm, garnished with a sprinkle of granola and remaining cheddar. The contrasting textures are divine!
Tips and Creative Variations
- For an added kick, toss in a pinch of red pepper flakes or cayenne during the sauté.
- If you love herbs, consider adding fresh thyme or sage to enhance the flavors.
- Add cooked quinoa or lentils for extra protein, turning this into a hearty meal.
- To make it festive, serve in hollowed mini pumpkins or gourds for stunning presentation at gatherings.
Serving Ideas
Pair your Spiced Butternut Squash Soup with Cheddar & Granola with a lush side salad drizzled in balsamic vinaigrette, or some warm, crusty bread for dipping. If you’re looking for a drink, a glass of crisp apple cider or a rich red wine complements the cozy flavors beautifully. Picture this: it’s a chilly evening, the table is filled with laughter, and you’re all enjoying this delicious bowl together—it’s pure magic!
Storing and Reheating
This soup makes for wonderful leftovers! Store any extras in an airtight container in the refrigerator for 3 to 4 days. To freeze, transfer the cooled soup into freezer-safe bags or containers, and it can last up to 3 months. Reheat on the stovetop over low heat or in the microwave until warmed through. If you find it too thick upon reheating, simply add a splash of broth or water to thin it out.
Pro Tips for Success
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Roast Extra Squash: Roast more than needed for this recipe, so you can add it to salads or grains throughout the week.
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Blend in Batches: If using a regular blender, allow the soup to cool slightly, or blend in smaller batches to prevent splashing.
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Taste Test Adventurously: Season gradually, tasting along the way; everyone’s preference for salt and spice is different!
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Nutritional Boost: Add a scoop of your favorite protein powder to the soup while blending for an extra health kick without sacrificing taste.
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Garnishes Galore: Experiment with toppings like pumpkin seeds, fresh herbs, or a drizzle of olive oil for diverse flavors and textures.
FAQs
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Can I freeze this recipe?
Yes! It freezes beautifully. Just be sure to cool it completely before freezing. -
What’s the best substitute for butternut squash?
Pumpkin or sweet potatoes make excellent alternatives that offer similar flavors. -
Can I make this recipe dairy-free?
Absolutely! Use vegan cheese or omit it entirely and replace with a splash of coconut milk for creaminess. -
Is this soup spicy?
Not particularly, but you can adjust the spices to your liking if you prefer a bit more heat!
Conclusion
Making Spiced Butternut Squash Soup with Cheddar & Granola isn’t just about cooking; it’s about creating moments that envelop you like a warm blanket. It invites memories around the dinner table, laughter amongst family, and the comforting flavors that nourish both body and soul. Trust me, once you try this recipe, it will become a cherished part of your go-to meals, highlighting the beauty of simple dinner magic. I invite you to share this warm delight with your loved ones, creating memories one spoonful at a time!
Spiced Butternut Squash Soup with Cheddar & Granola
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for approximately 30 minutes until tender.
- In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the diced onion and sauté until translucent, around 5 minutes.
- Stir in the minced garlic, grated ginger, cinnamon, salt, and pepper. Cook until fragrant.
- Once the squash is cooked, scoop the flesh into the pot. Pour in the broth and stir to combine. Bring to a boil and then reduce to a simmer for about 10 minutes.
- Using an immersion blender, blend until smooth and creamy.
- Stir in the sharp cheddar until melted. Taste and adjust seasonings as desired.
- Serve warm, garnished with a sprinkle of granola and remaining cheddar.