Description
A creamy and flavorful roasted butternut squash soup, perfect for a cozy autumn meal. This recipe highlights the natural sweetness of roasted squash with warming spices.
Ingredients
Scale
- 2 lbs butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for vegan option)
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and lightly caramelized.
- While squash is roasting, heat a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream (or coconut milk), nutmeg, and cinnamon.
- Heat gently until warmed through. Do not boil.
- Season with additional salt and pepper if needed. Serve hot.
Notes
- For a smoother soup, strain it after blending.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 30mg
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