Description
Warm up with this rich and creamy roasted butternut squash soup, perfect for chilly evenings. Infused with fragrant spices and blended to silky perfection, this comforting dish is a delightful addition to any family meal or gathering. Enjoy the vibrant colors and flavors that evoke the essence of fall, making each spoonful feel like a warm hug.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, add olive oil and chopped onions. Sauté until translucent (about 5 minutes), then stir in minced garlic for an additional minute.
- Add the roasted squash, vegetable broth, cumin, and nutmeg to the pot. Simmer gently for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in coconut milk and simmer for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg