Description
A velvety smooth and creamy roasted butternut squash soup packed with nutrients and flavor, perfect for chilly nights or cozy gatherings.
Ingredients
Scale
- 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 onion, diced (yellow or white)
- 2–3 garlic cloves, minced or whole
- 4 cups vegetable broth (low-sodium)
- 1 cup unsweetened full-fat coconut milk
- Pinch of ground nutmeg
- Fresh thyme, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the butternut squash cubes on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper, then toss to coat evenly.
- Add the garlic cloves (with their skins still on) to the baking sheet. These will roast alongside the squash.
- Roast in the oven for 25-30 minutes, or until the squash is fork-tender and caramelized around the edges. Stir halfway through cooking for even roasting.
- While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Remove the roasted garlic cloves from their skins and add them to the pot with the onions.
- Transfer the roasted squash to the pot and pour in the vegetable broth. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to meld the flavors.
- Use an immersion blender to puree the soup directly in the pot until smooth. If using a countertop blender, work in batches and return the soup to the pot afterward.
- Stir in the coconut milk and add a pinch of nutmeg. Adjust seasoning with salt and pepper to taste.
- Simmer for another 5 minutes, then garnish with fresh thyme before serving.
Notes
[‘Choose a heavy squash with smooth, unblemished skin for the best flavor.’, ‘Let the squash caramelize slightly during roasting for maximum flavor.’, ‘Taste and adjust seasoning during each step for the best results.’, ‘Fresh thyme or a drizzle of olive oil can elevate the flavor and presentation.’]
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6
- Sodium: 300
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 4
- Protein: 2
Keywords: butternut squash soup, creamy soup, roasted squash, fall recipes, healthy comfort food, vegetarian soup