Description
A creamy and flavorful roasted butternut squash soup perfect for cold days. Easy to make with simple ingredients.
Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- In a pot, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until soft.
- Add roasted squash, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in coconut milk (if using) and adjust seasoning.
- Serve warm.
Notes
- For extra flavor, roast the squash with a drizzle of maple syrup.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with pumpkin seeds or fresh herbs before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted butternut squash soup, vegan soup, creamy squash soup, easy fall soup