Description
Roasted butternut squash soup is the perfect embodiment of comfort food, ideal for chilly evenings. This creamy and flavorful soup marries the natural sweetness of roasted butternut squash with fragrant garlic and onion, creating a delightful warming dish. Quick to prepare, it serves beautifully as either a cozy starter or a satisfying main course. With its vibrant orange hue, this soup not only nourishes the body but also brings a touch of autumn to your table. Pair it with crusty bread for a complete meal that everyone will love.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash cubes with olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a pot over medium heat, sauté onion in olive oil until translucent (about 5 minutes). Add garlic and sauté for another minute.
- Add roasted squash and vegetable broth to the pot; bring to a gentle boil and simmer for 10 minutes.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Stir in coconut milk, adjust seasoning if needed, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg