Description
Indulge in this creamy Roasted Butternut Squash Soup, a perfect blend of sweet roasted squash and warm spices. Ideal for chilly days, this soup is both comforting and nutritious. With easy preparation and vibrant fall flavors, it’s sure to become a seasonal favorite.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional, for a kick)
1/2 cup coconut milk (or heavy cream)
Salt and pepper to taste
Fresh thyme or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté for 5-7 minutes until fragrant.
- Add the roasted butternut squash, vegetable broth, cumin, cinnamon, nutmeg, and cayenne pepper to the pot. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend in batches.
- Stir in the coconut milk (or cream) and adjust seasoning with salt and pepper to taste. Serve warm, garnished with fresh herbs.
Notes
For a spicier kick, feel free to add more cayenne pepper.
Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
The soup can be easily customized with additional spices or garnishes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings
- Calories: 180 kcal