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Roasted Butternut Squash Soup

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A soul-warming roasted butternut squash soup that’s creamy and packed with flavor, perfect for fall days.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place cut-side down on a baking pan lined with parchment paper and roast for 30-40 minutes.
  2. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5-7 minutes. Stir in minced garlic and sauté for another minute.
  3. Remove the roasted squash from the oven, scoop out the flesh, and add it to the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer. Sprinkle in nutmeg and cinnamon.
  4. Blend the soup until smooth and creamy using an immersion blender.
  5. Return the blended soup to low heat and stir in the heavy cream or coconut milk. Adjust seasoning with salt and pepper if necessary.
  6. Ladle the soup into bowls, garnish with cream or cinnamon, and serve with rustic bread or fresh herbs.

Notes

This soup can be made ahead of time and tastes even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash, soup, fall recipes, vegetarian soup, creamy soup

Find it online: https://thecomfortspoon.com/creamy-roasted-butternut-squash-soup-busy-weeknights/