Description
Classic Roasted Butternut Squash Soup is the ultimate comfort food for chilly evenings. This velvety soup combines the natural sweetness of roasted butternut squash with aromatic spices, creating a rich and creamy dish that warms both hearts and bellies. Perfect as a starter or main course, it’s simple to prepare and will impress even the pickiest eaters. Gather your family around for a cozy meal that celebrates the flavors of autumn.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the butternut squash, remove seeds, drizzle with olive oil, and season with salt and pepper.
- Place cut side down on a parchment-lined baking sheet and roast for 40-50 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent (about 5 minutes).
- Scoop out the roasted squash and add it to the pot along with vegetable broth, cinnamon, and nutmeg. Stir well.
- Blend the mixture until smooth using an immersion blender or in batches in a regular blender.
- Stir in coconut milk and heat gently before serving hot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg