Description
Roasted Butternut Squash Soup is a comforting and fragrant dish that brings warmth to any table. The blend of sweet, caramelized butternut squash with aromatic garlic and savory onion creates a luscious, creamy soup that delights the senses. Perfect for chilly evenings or festive gatherings, this delightful bowl of goodness is not only easy to make but also impressively flavorful. Serve it with crusty bread or croutons for an added crunch, and enjoy the cozy embrace of this delicious meal.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves fresh garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes until tender.
- In a large pot over medium heat, add olive oil. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
- Add roasted butternut squash to the pot; blend until smooth using an immersion blender.
- Taste and adjust seasoning as necessary; serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg