Creamy Roasted Butternut Squash Soup
This Creamy Roasted Butternut Squash Soup is a fall staple that's vegan-friendly, gluten-free, and ready in under an hour. It's a cozy and nourishing dish perfect for any night in.
Ingredients
- 2 pounds butternut squash peeled and cubed
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups low-sodium vegetable broth
- 1/2 cup full-fat coconut milk
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs or chopped parsley for garnish
Instructions
- Preheat your oven to 400°F. Toss the peeled, cubed butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- In a Dutch oven, sauté onion in olive oil until soft. Add garlic, cinnamon, and nutmeg, cook until fragrant.
- Add roasted squash to the pot with vegetable broth. Simmer for 10 minutes to meld flavors.
- Puree the soup until smooth. Add coconut milk and adjust seasoning.
- Ladle into bowls, garnish with thyme or parsley. Serve warm.
Notes
Pick squash with hard skin and no soft spots. Roasting brings out natural sweetness. Be cautious blending hot liquids.
Nutrition
Calories: 82kcal
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