Description
Indulge in the cozy flavors of fall with this velvety Roasted Butternut Squash Soup. Creamy, aromatic, and satisfying, it’s perfect for chilly evenings and holiday gatherings.
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 lbs, peeled, seeded, and cubed)
- 2 tablespoons olive oil
For the Soup:
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup full-fat coconut milk or heavy cream
Optional Toppings:
- pumpkin seeds
- fresh thyme
- a swirl of cream
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the squash: Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25–30 minutes until tender and caramelized.
- Saute onions and garlic: In a pot, sauté chopped onion in olive oil until soft. Add garlic and cook for an additional minute.
- Cook the soup: Add roasted squash, vegetable broth, salt, pepper, cinnamon, and nutmeg to the pot. Simmer for 10 minutes.
- Puree the soup: Blend the soup until smooth, then stir in coconut milk or cream. Adjust seasoning and reheat before serving.
Notes
- For extra flavor, roast the garlic along with the squash.
- This soup can be frozen and made ahead up to 3 days in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
