Description
A creamy and comforting roasted butternut squash soup, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp nutmeg
- 1/2 cup coconut milk
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash with 1 tbsp olive oil and roast for 30 minutes until tender.
- In a pot, sauté onion and garlic in remaining olive oil until soft.
- Add roasted squash, broth, salt, pepper, cumin, and nutmeg. Simmer for 15 minutes.
- Blend until smooth, then stir in coconut milk.
- Serve warm.
Notes
- Store leftovers in the fridge for up to 3 days.
- Garnish with pumpkin seeds or fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg