Description
This creamy and delicious Roasted Butternut Squash Soup combines the natural sweetness of butternut squash with aromatic herbs and spices, making it a comforting dish perfect for chilly days.
Ingredients
Scale
- 1 large butternut squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 pinch cayenne pepper
- Salt to taste
- Pepper to taste
- 1/2 cup cream or coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half 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 30-40 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 or chicken stock and add nutmeg, cinnamon, and cayenne pepper.
- Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
- Use an immersion blender to puree the soup until smooth.
- Stir in the cream or coconut milk and heat through.
- Taste and adjust seasoning with salt and pepper as needed.
Notes
- Roasting the squash enhances its flavor, so don’t skip this step.
- Prep Time: 15
- Cook Time: 45
- Category: soups
- Method: roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 200
- Sugar: 8
- Sodium: 400
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 3
- Cholesterol: 20
Keywords: soup, butternut squash, creamy, fall recipe, healthy