Description
A smooth and creamy classic butternut squash soup made with roasted squash, onions, and a touch of spice, perfect for cozy fall and winter meals.
Ingredients
- 1 medium butternut squash (about 2.5 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast for 25-30 minutes, until squash is tender and slightly caramelized.
- In a large pot, sauté chopped onion and garlic over medium heat until translucent, about 5 minutes.
- Add roasted squash, nutmeg, and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender or transfer to a blender in batches to puree the soup until smooth.
- Stir in coconut milk or cream and heat through. Adjust seasoning if needed.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can prepare the squash a day in advance and store in the fridge.
- Use coconut milk for a dairy-free version.
- Add a pinch of cayenne for a subtle kick.