Creamy Roasted Butternut Squash Soup Recipe
A rich and velvety creamy roasted butternut squash soup that’s perfect for cold days when you need a comforting bowl of warmth.
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
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk for dairy-free
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Halve the squash, scoop out the seeds, and drizzle with olive oil. Roast for 40–45 minutes.
- Sauté the Onion:
- Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft and translucent.
- Scoop and Blend:
- Scoop the roasted squash into the pot with onions. Add vegetable broth, cinnamon, cumin, nutmeg, salt, and pepper.
- Simmer and Blend:
- Bring to a simmer for 10 minutes. Use an immersion blender to puree until smooth.
- Add Creaminess:
- Stir in the heavy cream (or coconut milk) and adjust seasoning to taste.
- Serve:
- Ladle into bowls, garnish with a swirl of cream or herbs for extra flair.
Notes
Nutritional Values (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 180%
- Vitamin C: 30%
- Calcium: 4%
- Iron: 6%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Add a sprinkle of smoked paprika for extra depth of flavor.
- For a touch of sweetness, drizzle a bit of honey or maple syrup before serving.
- Pair it with a crispy baguette for ultimate comfort.