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Description
A simple and delicious roasted butternut squash soup recipe, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of nutmeg
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender.
- In a large pot, sauté onion until softened. Add garlic and cook for 1 minute more.
- Add roasted squash and vegetable broth to the pot.
- Bring to a simmer, then reduce heat and cook for 10 minutes.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Season with additional salt, pepper, and nutmeg if desired.
- Serve hot.
Notes
- For a creamier soup, add a splash of coconut milk or heavy cream before blending.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 8g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
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