Description
Roasted Butternut Squash Soup is a warm, comforting dish perfect for chilly evenings. With its sweet, earthy flavor and creamy texture, this soup brings the essence of fall into your kitchen. Easy to make with simple ingredients, it’s an ideal starter or cozy dinner option that will impress family and friends alike.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 large yellow onion, chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp cinnamon or nutmeg (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil, and sprinkle with salt. Place cut-side down on a baking sheet.
- Roast for 40-50 minutes until tender and caramelized.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
- Add minced garlic and optional spices; sauté for another minute.
- Scoop roasted squash into the pot, add vegetable broth, and bring to a simmer.
- Puree soup using an immersion blender or in batches in a blender. Stir in coconut milk and season to taste with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg