Description
Warm up with this classic roasted butternut squash soup, a perfect blend of creamy texture and sweet, nutty flavors. This comforting dish is simple to prepare and transforms any chilly evening into a cozy experience. Ideal for fall gatherings or quiet nights in, every spoonful will evoke cherished memories and keep you coming back for more.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides of the squash, seasoning generously with salt and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes until fork-tender.
- While the squash roasts, heat a pot over medium heat. Add olive oil and sauté the onions until soft (about 5 minutes). Stir in minced garlic for another minute.
- Once the squash is cool enough to handle, scoop out the flesh into the pot with the onions and garlic.
- Pour in vegetable broth, stir well, and bring to a simmer. Blend until smooth using an immersion blender or transfer batches to a countertop blender carefully.
- Serve hot, drizzling with coconut milk or sprinkling with cinnamon if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg