Description
Warm your soul with this creamy Roasted Butternut Squash Soup, perfect for chilly evenings. The rich flavors of roasted squash, garlic, and spices create a delightful comfort dish that’s easy to prepare. With its vibrant orange hue and velvety texture, this soup is not just a meal; it’s an experience to share with family and friends.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeds removed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the butternut squash halves cut-side down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 30-40 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent. Add minced garlic and cook for another minute.
- Pour in vegetable broth and coconut milk; stir well.
- Scoop out the roasted squash flesh and add it to the pot. Blend until smooth using an immersion blender.
- Season with cinnamon, nutmeg, salt, and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg