Description
Roasted Butternut Squash Soup is a cozy, creamy delight that warms both body and soul. With its vibrant orange color and rich flavors, this soup is perfect for chilly autumn and winter evenings. Made from roasted butternut squash, sweet onions, and a hint of coconut milk, it’s an elegant starter or a comforting meal that your family will love. Easy to prepare and ideal for meal prep, this delicious dish promises to be a favorite at any gathering.
Ingredients
Scale
- 2 lbs butternut squash (approximately 1 large squash)
- 1 medium sweet onion (about 1 cup chopped)
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve the butternut squash lengthwise and scoop out seeds. Drizzle with olive oil, season with salt, pepper, cinnamon, and nutmeg.
- Place squash cut-side down on the baking sheet and roast for 30-40 minutes until tender.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent. Add minced garlic; cook until fragrant.
- Stir in vegetable broth and coconut milk; bring to a simmer.
- Once the squash is cool enough to handle, scoop flesh into the pot. Blend until smooth using an immersion blender or regular blender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking & Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg