Description
Roasted butternut squash blended with onions, garlic, and vegetable broth creates a smooth and creamy soup. This dish is perfect for cool weather meals.
Ingredients
Scale
- 1 medium butternut squash, halved and seeded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup coconut milk (optional, for creaminess)
Instructions
- Preheat oven to 400°F (200°C). Place butternut squash halves cut-side up on a baking sheet. Drizzle with olive oil. Roast for 40 minutes until tender. Let cool slightly.
- In a large pot, heat olive oil over medium heat. Add onion and cook for 5 minutes until soft. Add garlic and cook for 1 minute.
- Scoop the roasted squash flesh into the pot. Add vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches. Blend until creamy.
- Stir in coconut milk if using. Adjust seasoning to taste. Serve hot.
Notes
- For a vegan version, use coconut milk or skip. For thicker soup, reduce broth by 1/2 cup.
- Top with roasted pumpkin seeds or a drizzle of cream.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasted and blended
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 150
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg