Description
Warm up with this rich and creamy roasted butternut squash soup, perfect for chilly evenings. Infused with fragrant spices and blended to silky perfection, this comforting dish is a delightful addition to any family meal or gathering. Enjoy the vibrant colors and flavors that evoke the essence of fall, making each spoonful feel like a warm hug.
Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
2. In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 5 minutes), then stir in minced garlic for an additional minute.
3. Add the roasted squash, vegetable broth, cumin, and nutmeg to the pot. Simmer gently for about 10 minutes.
4. Blend the mixture until smooth using an immersion blender or regular blender.
5. Stir in coconut milk and simmer for another 5 minutes before serving.
Notes
For best texture, use a high-speed blender and blend in batches if necessary.
To enhance flavor, roast the garlic cloves along with the squash.
This soup stores well—refrigerate for up to 4 days or freeze for up to 2 months.
Serve with a swirl of coconut cream or a sprinkle of toasted seeds for garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, coconut milk, creamy, roasted, fall, vegan, soup