Description
Indulge in the rich and comforting flavors of Roasted Butternut Squash Soup, a creamy and velvety dish perfect for chilly evenings. This vegan and gluten-free soup is a delightful blend of roasted butternut squash, aromatic spices, and a hint of coconut milk for added creaminess.
Ingredients
Scale
Butternut Squash:
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
Seasonings:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Liquid & Garnish:
- 4 cups low-sodium vegetable broth
- ½ cup canned coconut milk or heavy cream (optional for creaminess)
- Chopped fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 30–35 minutes until tender and lightly browned.
- Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion in oil or butter until softened. Add garlic and cook for 1 minute.
- Cook & Blend: Add roasted squash, seasonings, and vegetable broth to the pot. Simmer for 10 minutes. Blend the soup until smooth. Stir in coconut milk or cream, adjust seasoning, and serve hot, garnished with herbs.
Notes
- For a spicier version, add cayenne or hot sauce.
- This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
