Roasted Butternut Squash Soup
A delightful and comforting soup showcasing the natural sweetness of roasted butternut squash with aromatic spices.
Ingredients
Main Ingredients
- 1 whole butternut squash, peeled and cubed
- 1 whole onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and ground cinnamon until well coated.
- Spread the seasoned squash evenly on a baking sheet and roast for about 25 to 30 minutes, or until tender and slightly caramelized.
Cooking
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
- Once the onion is softened, introduce the minced garlic and sauté for another minute.
- When the butternut squash is done roasting, add it to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Add the coconut milk and nutmeg to the pot.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Taste and adjust seasoning as needed before serving.
Notes
For a thicker soup, reduce the amount of broth. Adding cayenne pepper can give a spicy kick. Garnish with coconut milk or fresh herbs if desired.