Description
Classic Roasted Butternut Squash Soup is a comforting dish that brings warmth to chilly evenings and festive gatherings. This creamy soup blends roasted butternut squash with aromatic spices and rich coconut milk, resulting in a velvety texture that’s both satisfying and nourishing. Perfectly paired with crusty bread or a fresh salad, it’s a delightful meal that will warm your soul and impress your guests.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup canned coconut milk (full-fat)
- 1 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.
- Place squash cut-side down on the baking sheet and roast for 40-50 minutes until tender.
- In a large pot over medium heat, sauté diced onion and minced garlic in olive oil until soft (about 5 minutes).
- Once the roasted squash cools slightly, scoop the flesh into the pot. Add vegetable broth, coconut milk, and cinnamon. Blend until smooth using an immersion blender.
- Serve hot, garnished with croutons or a swirl of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg