Description
A delicious and creamy roasted butternut squash soup that is perfect for the fall season.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
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 the squash in the oven for about 25-30 minutes, or until tender and caramelized.
- In a large pot, heat some olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and cook for another minute.
- Stir in the roasted butternut squash, vegetable broth, cumin, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- If desired, stir in coconut milk for creaminess.
- Season with additional salt and pepper to taste before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Garnish with pumpkin seeds or a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American