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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
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This creamy Roasted Butternut Squash Soup combines tender roasted squash with warm spices for a comforting and nutritious meal perfect for chilly days.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 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 coconut milk or cream (optional)
  • Fresh thyme or parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat remaining olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a blender.
  6. Stir in coconut milk or cream if desired for extra creaminess. Adjust seasoning with salt and pepper.
  7. Serve hot, garnished with fresh thyme or parsley.

Notes

For extra richness, garnish with a drizzle of toasted pumpkin seed oil or a swirl of sour cream. This soup pairs wonderfully with crusty bread.

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