Classic Roasted Butternut Squash Soup Recipe
A creamy roasted butternut squash soup, full of warmth and flavor, with a smooth texture that makes you feel like a culinary genius.
Ingredients
- 1 large butternut squash about 2 lbs
- 1 onion chopped
- 2 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1/2 cup coconut milk or cream optional for richness
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and drizzle with olive oil. Roast for 40–45 minutes.
- Sauté the Onion:
- While the squash roasts, heat olive oil in a pot. Add chopped onion and cook until soft and translucent.
- Scoop and Blend:
- Once the squash is tender, scoop the flesh into the pot with onions. Add vegetable broth, spices, salt, and pepper.
- Simmer and Blend:
- Bring to a simmer for 10 minutes. Use a blender or immersion blender to puree the soup until smooth and creamy.
- Add Creaminess:
- Stir in coconut milk or cream for extra richness, if desired. Adjust seasoning with salt and pepper.
- Serve:
- Ladle into bowls and garnish with a drizzle of cream or roasted pumpkin seeds, if feeling fancy.
Notes
Nutritional Values (Per Serving)
- Calories: 170
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 180%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 8%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Roast the squash with a sprinkle of brown sugar for extra caramelized sweetness.
- Add a dash of chili flakes if you want to kick it up a notch.
- Serve with a side of crusty bread for dipping—it’s the ultimate comfort combo.