Description
A creamy and comforting roasted butternut squash soup made with caramelized squash, aromatic herbs, and a touch of coconut milk. Perfect for fall dinners.
Ingredients
1 medium butternut squash (about 3 lbs), peeled and cubed
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
3 cups vegetable broth
1 cup coconut milk or cream
Salt and pepper to taste
1/4 tsp nutmeg
Fresh thyme for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss cubed squash with olive oil, salt, and pepper.
3. Roast for 35–40 minutes until caramelized.
4. In a large pot, sauté onion and garlic in olive oil until soft.
5. Add roasted squash and vegetable broth; simmer for 10 minutes.
6. Blend until smooth using an immersion or regular blender.
7. Stir in coconut milk and nutmeg; adjust seasoning.
8. Serve warm, garnished with thyme and pumpkin seeds.
Notes
Store leftovers in the fridge up to 4 days or freeze for 3 months.
Add curry powder for a spiced twist or smoked paprika for depth.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American, Fall Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 8g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash Soup, creamy soup, vegan soup, fall recipe