Description
A creamy and flavorful soup made from roasted butternut squash, perfect for chilly days.
Ingredients
Scale
- 1 large butternut squash (peeled, seeded, and diced)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon nutmeg
- Salt and pepper (to taste)
- ½ cup coconut milk or cream (optional)
- Fresh herbs (like parsley or cilantro for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash.
- Place the diced squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion, sauté until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Add the roasted squash to the pot with sautéed onions and garlic. Pour in vegetable broth, cumin, coriander, and nutmeg. Stir and let simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender in batches. Stir in coconut milk or cream for added creaminess, if desired.
- Season to taste with more salt and pepper, and add additional broth or water for a thinner consistency if needed.
- Ladle the soup into bowls and garnish with fresh herbs and a swirl of coconut milk, if desired.
Notes
For added flavor, feel free to include fresh herbs like thyme or sage, or add some spice with red pepper flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg