Description

Roasted Butternut Squash Soup is a heartwarming dish, perfect for chilly evenings. This creamy soup combines the sweet, nutty flavors of roasted butternut squash with warm spices like cinnamon and nutmeg. Ideal for cozy dinners or festive gatherings, each spoonful envelops you in comfort. Quick to prepare and easy to customize, this soup is sure to become a go-to recipe in your kitchen.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
1 medium yellow onion, chopped
3 garlic cloves, minced
4 cups low-sodium vegetable broth
2 tbsp extra virgin olive oil
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup sour cream or coconut milk

Instructions

Preheat oven to 400°F (200°C). Peel and cube the butternut squash, chop the onion, and mince the garlic.
Spread butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, and nutmeg. Roast for 25–30 minutes until tender.
In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add garlic; cook for another minute.
Pour in vegetable broth and add roasted squash. Simmer for 10 minutes.
Blend the mixture until smooth using an immersion blender or regular blender (add more broth for desired consistency).
Stir in sour cream or coconut milk; season to taste before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting, Sautéing, Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 6g
Sodium: 360mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 5g
Protein: 3g
Cholesterol: 10mg

Keywords: For added sweetness, consider incorporating diced apples or swapping butternut squash for pumpkin. To spice things up, add chili flakes for warmth. Garnish with toasted pumpkin seeds or fresh herbs for an elegant touch.