Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a cozy, velvety blend of sweet butternut squash, aromatic spices, and creamy coconut milk. Perfect for chilly days, this easy recipe wraps you in warmth with every spoonful. Its vibrant orange color and rich flavors make it an ideal starter for gatherings or a comforting meal paired with crusty bread. Whether enjoyed at a festive dinner or on a quiet night in, this soup is sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Ingredients
Scale
- 2 cups roasted butternut squash (about 1 medium squash)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2. Halve the butternut squash, remove seeds, brush with olive oil, sprinkle with salt and pepper, and place face down on the baking sheet. Roast for 45-50 minutes until tender.
- 3. In a large pot over medium heat, sauté chopped onion and minced garlic in olive oil until soft (about 5 minutes).
- 4. Scoop the roasted squash flesh into the pot. Add vegetable broth and coconut milk; stir in cinnamon and nutmeg.
- 5. Blend until smooth using an immersion blender or regular blender.
- 6. Taste and adjust seasoning if necessary before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added sweetness, drizzle maple syrup into the soup before blending. - Experiment with spices like curry powder for an exotic twist or top with crispy bacon for crunch.