Garlic Roasted Butternut Squash Soup Recipe
A simple yet indulgent soup made with garlic and roasted butternut squash, blended to creamy perfection for a comforting meal.
Ingredients
- 1 large butternut squash about 2 lbs, peeled and cubed
- 1 whole garlic bulb roasted (about 10-12 cloves)
- 1 onion chopped
- 3 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp ground nutmeg
- Salt and pepper to taste
- 1 cup coconut milk or any plant-based milk
Instructions
- Roast the Squash & Garlic: Preheat oven to 400°F. Toss cubed squash with olive oil, season with salt and pepper. Wrap garlic bulb in foil. Roast for 40-45 minutes.
- Sauté the Onion: Heat olive oil in a large pot. Add chopped onion, sauté until golden (8-10 minutes).
- Add Roasted Vegetables & Spices: Add roasted squash and garlic to the pot. Stir in nutmeg, salt, and pepper.
- Pour in the Broth: Add vegetable broth, bring to a simmer. Cook for 10 minutes.
- Blend the Soup: Use an immersion blender or regular blender to puree until smooth.
- Finish with Coconut Milk: Stir in coconut milk, adjust seasoning if needed, and heat for another 5 minutes.
- Serve & Enjoy: Serve hot, optionally garnish with fresh herbs or a drizzle of coconut milk.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 35%
- Iron: 6%
- Calcium: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Want more depth? Add a dash of smoked paprika.
- For extra richness, top with crispy bacon or roasted chickpeas.
- Pair with a light, fresh salad to balance out the flavors.