Description
A creamy, comforting roasted squash soup made with caramelized roasted squash, aromatic vegetables, and warm spices – perfect for fall or winter meals.
Ingredients
Units
Scale
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, swirl of cream, fresh herbs
Instructions
- Preheat oven to 400°F (200°C).
- Spread cubed squash on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 30-35 minutes until tender and caramelized.
- In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic, cumin, and cinnamon. Cook for 1 minute until fragrant.
- Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth.
- Stir in coconut milk or cream and adjust seasoning with salt and pepper.
- Serve hot with optional toppings if desired.
Notes
- Can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- Use acorn or kabocha squash as alternatives to butternut squash.
- For a spicy twist, add a pinch of cayenne pepper or chili flakes.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg