Roasted Butternut Squash Soup
A warm and creamy soup made with roasted butternut squash, garlic, and spices, perfect for chilly evenings and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Salt and pepper to taste
- 1/2 cup coconut milk (optional for creaminess)
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into 1-inch pieces.
- Toss the cubed squash with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for about 25-30 minutes until tender and caramelized.
- Heat a pot over medium heat and add olive oil; sauté onions for 5-7 minutes until soft.
- Add garlic and cumin; cook for 1 minute until fragrant.
- Combine roasted squash with the onion mixture and pour in vegetable broth; simmer for 10-15 minutes.
- Blend the soup until smooth, adding coconut milk for creaminess.
- Taste and adjust seasoning, then serve warm, garnished with fresh herbs.
Notes
Serve with crusty bread and optional toppings like toasted pumpkin seeds or chili oil. Feel free to experiment with spices and add-ins for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegetarian, comfort food, fall recipes