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Description
A simple and delicious roasted butternut squash soup. This recipe is perfect for a cozy fall or winter meal.
Ingredients
Scale
- 2 pounds butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of nutmeg, dash of cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Season with additional salt and pepper to taste. Add nutmeg or cinnamon if desired.
- Heat gently before serving.
Notes
- For a creamier soup, you can add a splash of coconut milk or heavy cream before serving.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
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