Description
Warm up with a creamy bowl of Roasted Butternut Squash Soup, perfect for chilly evenings. This comforting dish combines the natural sweetness of butternut squash with aromatic spices, creating a delightful flavor profile that will instantly transport you to cozy autumn days. Easy to prepare and visually stunning, it’s an ideal choice for family dinners or fall gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While the squash roasts, heat olive oil in a large pot over medium heat. Sauté onions until translucent (5-7 minutes), then stir in minced garlic for another minute.
- Add roasted squash to the pot along with vegetable broth and coconut milk. Simmer gently for about 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender (remove the center cap to let steam escape).
- Taste and adjust seasonings with cinnamon, nutmeg, salt, and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 200
- Sugar: 4g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg