Cinnamon Roasted Butternut Squash Soup Recipe
Cinnamon roasted butternut squash soup—because why settle for plain squash when you can elevate it with warm, spicy goodness? Roasting squash enhances its sweetness, and a sprinkle of cinnamon just takes things to another level. This soup doesn’t try to be fancy or complicated, it just does the job of comforting you perfectly. You’ll love the balance of earthy squash with a hint of cinnamon, creating a flavor bomb that’s bound to become your fall go-to. Oh, and did I mention it’s easy to make? Because, let’s face it, you don’t have time for complicated recipes.
Cinnamon Roasted Butternut Squash Soup Recipe
This cinnamon roasted butternut squash soup combines the sweet richness of roasted squash with the warm spice of cinnamon for a perfect fall treat.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon maple syrup optional
Instructions
- Roast the Squash: Preheat the oven to 400°F. Toss the cubed squash with olive oil, salt, and pepper. Roast for 30-35 minutes.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 5-7 minutes.
- Spice It Up: Stir in cinnamon and nutmeg, cooking for 1 minute until fragrant.
- Add Liquids: Pour in vegetable broth and bring to a simmer.
- Add Roasted Squash: Add the roasted squash to the pot, simmer for another 10 minutes.
- Blend: Use an immersion blender or a regular blender to puree until smooth.
- Finish and Serve: Adjust seasoning with salt, pepper, and maple syrup if desired. Serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 15%
- Iron: 6%
- Calcium: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Drizzle a little coconut cream on top for extra richness.
- Top with roasted pumpkin seeds for crunch.
- If you like heat, throw in a pinch of cayenne pepper.
