Description
A comforting and creamy Butternut Squash Soup that is perfect for chilly days. Made with roasted butternut squash, aromatic herbs, and a hint of spice, this soup is both nutritious and delicious.
Ingredients
Units
Scale
Ingredients for Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
Ingredients for Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper. Roast in the oven for about 30-40 minutes until tender and caramelized.
- Saute Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Add Spices: Stir in the cumin and cinnamon, cook for another minute until fragrant.
- Add Broth and Squash: Pour in the vegetable broth and add the roasted butternut squash. Simmer for about 15-20 minutes.
- Blend: Using a blender, puree the soup until smooth. Return to the pot, stir in the coconut milk, and season with salt and pepper.
- Serve: Ladle the soup into bowls, garnish with a drizzle of coconut milk and a sprinkle of cumin if desired.
Notes
- You can customize the spices in this soup to suit your taste, try adding a pinch of nutmeg or smoked paprika for extra flavor.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
