Description
A creamy and flavorful roasted butternut squash soup that is perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add the roasted squash, vegetable broth, and cumin to the pot.
- Simmer for 10 minutes.
- Blend the soup until smooth.
- Stir in the coconut milk and heat through.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Garnish with pumpkin seeds or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash Soup, Vegan Soup, Fall Recipes