Description
A creamy and velvety roasted butternut squash soup, perfect for chilly nights.
Ingredients
Scale
- 2-3 pounds butternut squash
- 1 large yellow onion
- 2 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of nutmeg
- Pinch of cinnamon
- Optional cream or coconut milk
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and brush the flesh lightly with olive oil. Sprinkle a little salt and pepper on it.
- Place the squash halves cut side down on a baking sheet. Roast in the preheated oven for about 30-40 minutes, until tender and caramelized.
- While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Once the squash is out of the oven and cool enough to handle, scoop the flesh into the pot with the onions and garlic. Pour in the vegetable broth and stir well.
- Add in a pinch of nutmeg and cinnamon, then let the mixture simmer for about 15-20 minutes to meld the flavors together.
- Use an immersion blender or regular blender to blend the soup until smooth and creamy. Adjust consistency with more broth or cream as desired.
- Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and drizzle with cream or coconut milk if desired.
Notes
Use fresh butternut squash for the best flavor. Can be made in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg