Description
A rich and creamy roasted butternut squash soup perfect for fall comfort.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted squash, vegetable broth, and cinnamon to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, then stir in the coconut milk.
- Season with additional salt and pepper if needed, and serve warm.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with pumpkin seeds or a drizzle of coconut milk for presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg