Description
Classic Roasted Butternut Squash Soup is the perfect dish for cozy autumn evenings. This creamy, velvety soup boasts a delightful blend of roasted butternut squash, aromatic herbs, and warm spices that create a symphony of flavors. Ideal for Thanksgiving or any chilly day, it’s sure to impress family and friends. Each spoonful provides comfort and warmth, making it a must-try recipe for your seasonal gatherings.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp extra-virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, pepper, cinnamon, and nutmeg on a baking sheet.
- Roast for 40-45 minutes until tender.
- In a large pot, heat olive oil over medium heat; sauté onions until translucent. Add garlic and cook until fragrant.
- Add roasted squash to the pot along with vegetable broth and coconut milk; stir to combine.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Serve warm with a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg