Description
Roasted butternut squash soup is the ultimate comfort food for chilly days. This velvety, creamy soup combines the natural sweetness of roasted butternut squash with aromatic spices, delivering a warm hug in every bowl. Perfect for cozy nights or quick gourmet meals, this easy recipe will elevate your autumn dining experience and impress family and friends alike.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (5-7 minutes), then add minced garlic and cook for another minute.
- Pour in the vegetable broth and coconut milk; bring to a simmer.
- Add roasted squash to the pot and blend until smooth using an immersion blender or regular blender.
- Stir in cinnamon and nutmeg; taste and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg