Description
A cozy, creamy soup made from roasted butternut squash blended with aromatic garlic, onions, and herbs. Naturally sweet, velvety smooth, and perfect for chilly days.
Ingredients
- Butternut Squash: 1 large (about 3 pounds), peeled, seeded, and cubed
- Yellow Onion: 1 large, chopped
- Garlic Cloves: 4 cloves, minced
- Olive Oil: 2 tablespoons
- Vegetable Broth: 4 cups
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Ground Nutmeg: ¼ teaspoon
- Fresh Thyme: 1 teaspoon, chopped
- Coconut Milk (optional): ½ cup
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet.
- Prepare Your Cooking Vessel: While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
- Assemble the Dish: Once the squash is tender and slightly browned (about 30 minutes), add it to the pot with the onion and garlic.
- Cook to Perfection: Pour in the vegetable broth, thyme, and nutmeg. Bring to a gentle boil, then reduce to a simmer for 10 minutes to blend the flavors.
- Finishing Touches: Turn off the heat and use an immersion blender to blend until smooth. Stir in the coconut milk if using. Adjust salt and pepper to taste.
- Serve and Enjoy: Ladle into bowls and garnish with a drizzle of coconut milk, a sprinkle of thyme, or toasted seeds.
Notes
- Use pre-cut squash to save prep time.
- Let the soup rest before serving to deepen the flavors.
- Add chili flakes for a hint of spice.
- Brighten with a squeeze of lemon juice before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted butternut squash soup, vegan soup, fall soup, creamy squash soup, autumn recipes