Description
A creamy and comforting roasted butternut squash soup, perfect for chilly days. Simple ingredients bring out the natural sweetness of the squash.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 1/4 cup coconut milk (optional, for creaminess)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 30 minutes or until tender.
- In a pot, sauté onion and garlic until soft, about 3-5 minutes.
- Add roasted squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in coconut milk if desired. Adjust seasoning and serve warm.
Notes
- For extra flavor, drizzle with a little maple syrup before serving.
- Store leftovers in an airtight container for up to 3 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg