Description
Indulge in the warmth and comfort of a bowl of creamy Roasted Butternut Squash Soup. This easy and flavorful soup is perfect for fall and makes a satisfying meal. The combination of roasted butternut squash, aromatic spices, and a hint of sweetness from coconut milk creates a delightful blend of flavors.
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Soup:
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Optional Garnish:
- Pumpkin seeds
- Fresh thyme
- A swirl of cream
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 30–35 minutes until tender and caramelized.
- Prepare the Soup: In a large pot, sauté onion and carrots in olive oil until softened. Add garlic and cook until fragrant. Add roasted squash and vegetable broth, simmer for 10 minutes. Blend until smooth. Stir in coconut milk or cream, cinnamon, and nutmeg.
- Serve: Adjust seasonings and serve hot with optional garnishes.
Notes
- For extra depth, add a splash of apple cider or a pinch of cayenne pepper before blending.
- Soup can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: ~160 kcal
- Sugar: ~6 g
- Sodium: ~400 mg
- Fat: ~8 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~4 g
- Protein: ~2 g
- Cholesterol: 0 mg
