Description
Classic Roasted Butternut Squash Soup is the ultimate comfort food for chilly evenings. With its rich, velvety texture and harmonious blend of roasted squash, aromatic garlic, and warm spices, this soup wraps you in a cozy embrace with every spoonful. Perfect as a starter or main course, it pairs beautifully with crusty bread or a fresh salad. Quick to prepare and visually appealing, this recipe will impress your family and friends while warming both body and soul.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Optional spices: nutmeg or cinnamon (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Place face down on a baking sheet.
- Roast in the oven for 30-40 minutes until tender and caramelized.
- In a large pot over medium heat, add olive oil, chopped onion, and minced garlic. Sauté until translucent.
- Add the roasted squash flesh to the pot along with vegetable broth. Simmer for about 15 minutes.
- Blend until smooth using an immersion blender or regular blender. Stir in coconut milk and adjust seasonings.
- Serve warm with fresh bread or croutons.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 460mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg