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Classic Roasted Butternut Squash Soup

Roasted Butternut Squash Soup Recipe
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Classic Roasted Butternut Squash Soup is the ultimate comfort food that warms you from the inside out. This creamy, velvety soup is packed with sweet, nutty flavors and a hint of spice, making it perfect for chilly evenings. With simple ingredients and easy preparation, this dish will quickly become a staple in your kitchen. Serve it with crusty bread or a fresh salad for a complete meal that’s sure to impress family and friends.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs)
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup coconut milk
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Halve the butternut squash lengthwise and scoop out seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
  3. Roast for 40-50 minutes until tender.
  4. In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onions and garlic until fragrant and translucent.
  5. Scoop out the roasted squash flesh into the pot. Add vegetable broth and coconut milk. Season with nutmeg, salt, and pepper.
  6. Blend until smooth using an immersion blender or transfer to a regular blender.
  7. Serve warm, garnished with coconut milk drizzle or toasted pumpkin seeds.

Nutrition

Keywords: Customize your soup by adding spices such as cayenne or ginger for extra warmth. For a creamier texture, increase the amount of coconut milk or substitute with heavy cream. Leftover soup can be stored in an airtight container in the fridge for up to five days or frozen for up to three months.

Find it online: https://recipesbysofia.com/irresistible-classic-roasted-butternut-squash-soup-recipe/