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Butternut Squash Soup

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A creamy and comforting butternut squash soup, perfect for cozy fall evenings and packed with natural sweetness and warm spices.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup coconut milk or cream

Instructions

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender and caramelized.
  2. In a large pot, sauté the chopped onion in a little olive oil over medium heat until translucent, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Add the roasted butternut squash to the pot along with vegetable broth, cinnamon, and nutmeg.
  5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
  6. Using an immersion blender (or traditional blender in batches), puree the soup until smooth and creamy.
  7. Stir in the coconut milk or cream and heat through without boiling.
  8. Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Notes

For added depth, garnish with toasted pumpkin seeds or a swirl of crème fraîche. This soup also pairs well with crusty bread.

Find it online: https://foodiedishes.com/butternut-squash-soup-delicious-easy/