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Roasted butternut squash soup: A creamy delight awaits!

roasted butternut squash soup
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A creamy and flavorful roasted butternut squash soup that is perfect for chilly days.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Roasting and Blending
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk (optional for creaminess)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
  4. In a large pot, sauté the onion and garlic until translucent.
  5. Add the roasted squash, vegetable broth, cumin, and nutmeg to the pot.
  6. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Blend the soup until smooth using an immersion blender or a regular blender.
  8. Stir in coconut milk if using, and adjust seasoning as needed.
  9. Serve hot, garnished with a drizzle of olive oil or fresh herbs.

Notes

  • For a spicier version, add a pinch of cayenne pepper.
  • This soup can be stored in the refrigerator for up to 5 days.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://recipeshungry.com/roasted-butternut-squash-soup-recipe/