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.