Description
This creamy and cozy soup combines sweet butternut squash with aromatic spices, making it a perfect dish for chilly autumn evenings.
Ingredients
Scale
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Salt to taste
- Pepper to taste
- Fresh herbs (sage or thyme) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the squash halves and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 30-35 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Once the squash is roasted, scoop the flesh into the pot with the onions and garlic.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add ground nutmeg and ground cinnamon, stirring to combine.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Adjust the consistency by adding more vegetable broth if too thick.
- Serve hot, garnished with fresh herbs.
Notes
- Roasting the squash caramelizes its sugars, adding a rich flavor.
- Prep Time: 15
- Cook Time: 45
- Category: soups
- Method: roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 220
- Sugar: 8
- Sodium: 400
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 3
- Cholesterol: 0
Keywords: soup, butternut squash, autumn, healthy, creamy