Description
Roasted butternut squash soup is a comforting dish that captures the essence of autumn in each spoonful. Creamy, velvety, and subtly spiced, this delightful soup is perfect for chilly evenings or gatherings with loved ones. With its natural sweetness and rich flavor, it’s sure to warm your heart and home.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
- Place cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until fork-tender.
- In a large pot over medium heat, add olive oil and diced onion. Sauté for 5-7 minutes until translucent.
- Stir in minced garlic and cinnamon; cook for an additional minute.
- Scoop the roasted squash flesh into the pot, pour in vegetable broth, and stir well.
- Blend the mixture until smooth using an immersion blender or regular blender in batches. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg