Description
Indulge in the warm, comforting flavors of this Roasted Butternut Squash Soup. Perfect for a cozy night in or a festive gathering, this vegan and gluten-free soup is a fall favorite that combines the sweetness of butternut squash with aromatic spices for a satisfying bowl of goodness.
Ingredients
Scale
Butternut Squash:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
Other Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup canned coconut milk or heavy cream (optional for creaminess)
- Chopped fresh thyme or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Roast the Squash: Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Sauté Onion and Garlic: In a pot, sauté onion in olive oil until translucent. Add garlic and cook briefly.
- Cook the Soup: Add roasted squash, broth, spices, salt, and pepper. Simmer for 10 minutes. Blend until smooth.
- Finish the Soup: Stir in coconut milk or cream. Heat through.
- Serve: Garnish with herbs and enjoy warm.
Notes
- For a sweeter version, consider adding an apple or maple syrup before blending.
- Pair with crusty bread or a grilled cheese sandwich.
- Store in the fridge for up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
