Description
A warm and comforting butternut squash soup that captures the essence of fall, perfect for busy weeknights or festive gatherings.
Ingredients
Scale
- 1 medium butternut squash (peeled and cubed)
- 1 onion (chopped)
- 4 cloves garlic (roasted)
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes in olive oil, salt, and pepper until evenly coated.
- Spread them out on a baking sheet and roast for about 25-30 minutes, or until tender.
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the chopped onion until it becomes translucent.
- Add the roasted garlic and spices to the pot, cooking for another minute to release their fragrances.
- Stir in the roasted butternut squash and vegetable broth.
- Bring the mixture to a boil before reducing it to a simmer for 15 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy.
- Taste and adjust seasoning if needed. Serve garnished with fresh herbs.
Notes
For a creamier texture, consider adding coconut milk or cream before blending. Leftovers can be stored in the fridge for up to five days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg