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–+ servings

Roasted Butternut Squash Soup

A creamy and flavorful soup made from roasted butternut squash, perfect for warming up on a chilly day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash peeled, seeded, and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/2 teaspoon nutmeg optional
  • 1 tablespoon fresh thyme for garnish

Method
 

Roasting the Squash
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper.
  3. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, until tender and caramelized.
Cooking the Soup
  1. In a large pot, heat a little olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute.
  3. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
Blending and Finishing
  1. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
  2. Stir in the coconut milk and nutmeg, and heat through. Adjust seasoning with salt and pepper to taste.
  3. Serve hot, garnished with fresh thyme.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 18000IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

For added flavor, consider adding a pinch of cayenne pepper or a drizzle of balsamic glaze before serving.

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