Description
Roasted butternut squash soup is a cozy, comforting dish that brightens any chilly day. With its velvety texture and sweet, earthy flavor, this soup is not only easy to prepare but also a crowd-pleaser. Perfect for family dinners or casual gatherings, it offers a delightful experience topped with a swirl of coconut milk and fresh herbs. Ready in under an hour, this recipe is sure to become a staple in your kitchen.
Ingredients
Scale
- 2 cups butternut squash (cubed)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a large pot over medium heat, sauté diced onion in olive oil for about 5-7 minutes until translucent. Add minced garlic for the last minute.
- Add roasted squash and vegetable broth to the pot; bring to a simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender. Stir in coconut milk and adjust seasoning if needed.
- Serve hot, garnished with additional coconut milk or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg