Description
Roasted butternut squash soup is a comforting bowl of warmth, perfect for chilly evenings or cozy gatherings. With its velvety texture and rich, sweet flavor, this soup transforms simple ingredients into a delightful culinary experience. The aroma of roasted squash fills your home as you prepare this easy, healthy dish that friends and family will adore. Enjoy it as an appetizer or a main course — either way, it’s sure to impress!
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté the diced onion in olive oil until translucent. Add minced garlic and sauté for another minute.
- Pour in vegetable broth and bring to a simmer. Add roasted butternut squash and coconut milk; stir to combine.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Season with salt, pepper, and nutmeg to taste; simmer for an additional few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg