Roasted Butternut Squash Soup
Roasted butternut squash soup is the ultimate comfort dish, perfect for cozy evenings or festive gatherings. With its creamy texture and sweet, earthy flavors, this soup wraps you in warmth with every spoonful. The vibrant orange hue and delightful aroma will impress your guests, making it an ideal starter or main course. Plus, it’s easy to prepare with just a few simple ingredients!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lbs butternut squash
- 1 large yellow onion
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the butternut squash, scoop out the seeds, drizzle with olive oil, and season with salt, pepper, and cinnamon. Place cut-side down on a baking sheet.
- Chop the onion and garlic; add them to the baking sheet after 30 minutes of roasting squash. Roast until tender (about 30 more minutes).
- Scoop out the squash flesh into a blender, then add vegetable broth and coconut milk. Blend until smooth.
- Return the mixture to a pot over medium heat; adjust seasoning if needed and simmer briefly.
- Serve hot, garnished with a drizzle of coconut milk or toasted pumpkin seeds.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg