Creamy Roasted Butternut Squash Soup
A comforting creamy roasted butternut squash soup that warms the soul with its rich flavors and creamy texture, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional: nutmeg, fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a pot, sauté the onion and garlic in a splash of olive oil until soft and translucent.
- Add the roasted squash and pour in the vegetable broth. Bring to a boil, then reduce heat to simmer.
- Stir in your choice of coconut milk or heavy cream, and let it simmer for an extra 10 minutes.
- Blend the soup until smooth using an immersion blender.
- Season with salt, pepper, and a hint of nutmeg if desired.
- Serve the soup hot, garnished with fresh herbs.
Notes
Pairs well with crusty bread or a fresh salad. For a spicier kick, consider adding cayenne pepper or jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recypez.com/creamy-roasted-butternut-squash-soup/