Description
A flavorful and creamy roasted butternut squash soup, perfect for a cozy meal.
Ingredients
- 2 medium butternut squash (about 3 pounds total), halved and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut milk (optional for creaminess)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the halved butternut squash cut-side up on the baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute.
- Once the squash is done roasting, scoop the flesh into the pot with the onions and garlic. Discard the skins.
- Pour in the vegetable broth, and add the ground cumin and nutmeg. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Stir in the coconut milk if using, and heat through. Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh parsley or cilantro if desired.
Notes
- For added depth of flavor, try roasting the squash with a sprinkle of cinnamon or chili powder.
- You can substitute the vegetable broth with chicken broth for a non-vegetarian option, or add a splash of apple cider for a hint of sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg