Description
Roasted butternut squash soup is the ultimate comfort food, perfect for chilly evenings or when you crave something nourishing. This creamy, velvety soup combines the natural sweetness of butternut squash with fragrant spices like cinnamon and nutmeg. Easy to prepare, it transforms simple ingredients into a delightful dish that warms both body and soul. Whether served as a starter or main course, this vibrant soup is sure to impress family and friends alike.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread cubed butternut squash on the baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast for 25-30 minutes until tender and caramelized.
- In a large pot, sauté chopped onion in a splash of olive oil over medium heat until translucent (5-7 minutes). Add minced garlic and sauté for an additional minute.
- Add roasted squash to the pot along with vegetable broth. Bring to a simmer.
- Stir in coconut milk, cinnamon, and nutmeg; cook for another 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Adjust seasoning as needed before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg