Roasted Butternut Squash Soup
Warm up with a comforting bowl of roasted butternut squash soup. This creamy, vibrant orange dish is infused with sweet, nutty flavors and aromatic spices, making it perfect for chilly evenings or festive gatherings. Easy to prepare, this soup caters to all cooking levels and pairs beautifully with crusty bread or as a starter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves about 6
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 medium butternut squash (about 3 pounds total)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth (low-sodium preferred)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cinnamon or nutmeg
- 1 cup heavy cream or coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
- Roast for 40-45 minutes until tender and caramelized.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5-7 minutes). Add minced garlic and cook for an additional minute.
- Scoop the roasted squash flesh into the pot; add vegetable broth and spices. Stir to combine.
- Blend the mixture until smooth using an immersion blender or by transferring to a regular blender.
- Stir in cream or coconut milk before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg