Roasted Butternut Squash Soup
A warm and comforting roasted butternut squash soup, perfect for chilly days, combining the natural sweetness of butternut squash with aromatic spices.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup coconut milk optional
- Fresh thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onions in olive oil until translucent.
- Add minced garlic and cook for another minute.
- Stir in roasted squash, cumin, and cinnamon.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk for added creaminess, adjust seasoning, and serve warm.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Fiber: 6g