Description
Warm up with a comforting bowl of Roasted Butternut Squash Soup. This velvety, vegan soup is perfect for chilly evenings and features the rich flavors of butternut squash, cinnamon, and coconut milk.
Ingredients
Units
Scale
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 4 cups low-sodium vegetable broth
- 1/2 cup canned coconut milk or heavy cream
- Optional: pinch of cayenne pepper or nutmeg for extra depth
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Roast the Squash: Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- Prepare the Soup Base: In a large pot, sauté onion in olive oil until soft. Add garlic and cinnamon, cook for 1 minute. Add roasted squash and broth, simmer for 10 minutes.
- Blend and Finish: Puree the soup until smooth. Stir in coconut milk or cream, adjust seasoning, and simmer for another 5 minutes. Serve hot.
Notes
- Garnish with cream, toasted pumpkin seeds, or fresh herbs.
- For a spicier kick, add cayenne or curry powder.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
