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Butternut Squash Soup
Sofia

Butternut Squash Soup

Velvety smooth and rich with warm spices, this roasted butternut squash soup is a fall essential.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, cubed
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne optional
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or cream optional

Method
 

  1. Preheat oven to 400°F. Toss squash with oil, salt, and pepper. Roast 25–30 mins.
  2. In a pot, sauté onion until soft. Add garlic and spices; cook 1 min.
  3. Add roasted squash and broth. Simmer 10–15 mins.
  4. Blend until smooth. Stir in cream or coconut milk. Serve hot.

Notes

  • To thicken, simmer longer after blending.
  • Garnish with pumpkin seeds or a drizzle of maple syrup.
  • Substitute broth for water in a pinch.