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Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup Recipe

A creamy and flavorful roasted butternut squash soup perfect for chilly days.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.25 lb butternut squash peeled, seeded, and cubed
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth low sodium recommended
  • 1 cup coconut milk full fat for creaminess
  • 1 tbsp olive oil for sautéing
  • 0.5 tsp cinnamon optional for extra flavor
  • 0.5 tsp nutmeg freshly grated
  • 1 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

  • Preheat your oven to 400°F. Spread the butternut squash onto a baking sheet.
  • Drizzle the squash with olive oil and roast for 25 minutes until tender.
  • In a large pot, sauté the onion and garlic over medium heat until softened.
  • Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer.
  • Stir in the coconut milk, cinnamon, nutmeg, salt, and pepper. Blend until smooth.

Notes

Serve with a sprinkle of nutmeg and a drizzle of coconut milk for presentation. Pairs well with crusty bread.