Description
Roasted Butternut Squash Soup is a warm, silky blend of sweet and savory flavors, perfect for chilly evenings. This comforting dish combines the natural sweetness of butternut squash with coconut milk and aromatic spices, creating a bowl of nostalgia that warms both heart and soul. Ideal for family gatherings or cozy nights in, this soup not only looks vibrant but also tastes divine.
Ingredients
Scale
- 2 lbs butternut squash (about 1 medium squash)
- 1 large yellow onion, chopped
- 4–5 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and drizzle with olive oil.
- Season with salt, pepper, and cinnamon; place cut-side down on a lined baking sheet. Roast for 30-40 minutes until tender.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic and cook until fragrant.
- Stir in vegetable broth and coconut milk; bring to a simmer.
- Once the squash is cool enough to handle, scoop out the flesh and add it to the pot. Blend until smooth using an immersion blender.
- Adjust seasoning as desired; add more broth or water if too thick.
- Serve hot with crusty bread or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg