Description
Thick, silky, and bursting with fall flavor, this roasted butternut squash soup is a cozy blend of sweet, savory, and spiced comfort—perfect for chilly evenings or holiday starters.
Ingredients
1 medium butternut squash (about 2 lbs)
1 medium yellow onion
3 cloves garlic
4 cups vegetable broth
2 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Peel and cube squash. Toss with olive oil, salt, pepper, and cinnamon.
2. Spread on a parchment-lined sheet and roast for 25 minutes until caramelized.
3. Sauté onions and garlic in olive oil for 5 minutes in a pot.
4. Add roasted squash and broth. Simmer for 10 minutes.
5. Blend until smooth with an immersion or countertop blender.
6. Stir in coconut cream or butter if desired.
7. Garnish with roasted seeds or fresh thyme.
Notes
For variation, add curry, smoked paprika, or ginger.
Freeze in airtight containers for up to 3 months.
Serve with crusty bread, roasted vegetables, or as a holiday appetizer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, fall soup, vegan, holiday starter, creamy soup