Description
Experience the warm embrace of homemade Roasted Butternut Squash Soup, with its rich, velvety texture and aromatic blend of spices. This delightful dish captures the essence of autumn in every spoonful, making it perfect for cozy dinners or festive gatherings. Easy to prepare and incredibly comforting, this soup is sure to become a family favorite.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed (about 1 medium squash)
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon cinnamon (optional)
- 1 cup coconut milk (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash, onion, and garlic with olive oil on the baking sheet. Season with salt and pepper.
- Roast in the oven for 30-40 minutes until tender and caramelized.
- Allow to cool slightly, then transfer to a blender along with vegetable broth. Blend until smooth.
- Taste and adjust seasoning; add cinnamon or coconut milk as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg