Roasted Butternut Squash Soup
Roasted butternut squash soup is the perfect comfort food for chilly evenings. This creamy, velvety soup combines the natural sweetness of roasted butternut squash with warm spices like cinnamon and nutmeg, creating a cozy dish that warms both heart and soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, whole
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash.
- Spread the squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add whole garlic cloves and cook until fragrant.
- Add roasted squash, vegetable broth, cinnamon, and nutmeg to the pot. Stir well.
- Blend the mixture until smooth using an immersion blender or by carefully transferring it to a blender.
- Stir in coconut milk for creaminess, taste, and adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg