Roasted Butternut Squash Soup
Roasted butternut squash soup is the ultimate comfort food, delivering a rich, velvety texture and a sweet, earthy flavor that warms both body and soul. This delightful dish is not only easy to prepare but also perfect for chilly evenings. With its inviting aroma and vibrant color, it’s sure to be a hit at family gatherings or solo dinners. Pair it with crusty bread for a satisfying meal that nourishes and delights.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place the squash cut-side down on a parchment-lined baking sheet. Roast for 40–50 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions for about 5 minutes until translucent.
- Add minced garlic, cinnamon, and nutmeg; cook for an additional minute.
- Scoop the roasted squash into the pot, add vegetable broth and coconut milk, then blend until smooth using an immersion blender or regular blender.
- Serve warm with fresh herbs if desired!
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg