Description
A rich, velvety roasted butternut squash soup that boasts a sweet, nutty flavor and creamy texture, perfect for cozy evenings or holiday gatherings.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup coconut milk or heavy cream (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes or until tender.
- Sauté: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
- Combine flavors: Add the roasted squash, vegetable broth, and ground cinnamon to the pot. Bring to a boil, then reduce to a simmer for 10 minutes.
- Blend: Using an immersion blender, puree the soup until smooth. For a creamier texture, stir in the coconut milk or cream before blending.
- Season: Taste and add more salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs if desired.
Notes
For a lighter version, skip the cream altogether. Can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American