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Butternut Squash Soup

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A creamy and comforting butternut squash soup that combines roasted squash with warm spices for a deliciously smooth and flavorful starter or main dish.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup coconut milk or heavy cream (optional)
  • Fresh parsley or thyme for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the garlic and cook for another minute until fragrant.
  4. Add the roasted squash to the pot along with vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes to blend flavors.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.
  6. If desired, stir in coconut milk or heavy cream for added creaminess. Adjust seasoning with salt and pepper.
  7. Serve hot, garnished with fresh parsley or thyme.

Notes

For extra depth of flavor, add a pinch of cayenne pepper or garnish with toasted pumpkin seeds. This soup pairs beautifully with crusty bread.

Find it online: https://allfoodsrecipe.com/butternut-squash-soup/