Print

Roasted Butternut Squash Soup

Roasted butternut squash soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting roasted butternut squash soup, perfect for chilly days.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup coconut milk (optional, for creaminess)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
  2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Add garlic, cumin, and cinnamon. Cook for 1 minute until fragrant.
  4. Add roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Blend the soup until smooth using an immersion blender or regular blender.
  6. Stir in coconut milk if using. Adjust seasoning with salt and pepper.
  7. Serve warm, optionally garnished with a drizzle of coconut milk or pumpkin seeds.

Notes

  • For extra flavor, roast the squash with a sprinkle of cumin and cinnamon.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze for longer storage (up to 2 months).

Nutrition

Find it online: https://kitchenvan.com/roasted-butternut-squash-soup-recipe/