Description
A creamy and nourishing butternut squash soup infused with warm spices, perfect for cozy evenings.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Olive oil, for roasting
Instructions
- Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the roasted butternut squash, roasted garlic, vegetable broth, cumin, ginger, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning as necessary. Serve warm or freeze for later.
Notes
For a richer flavor, blend in a splash of coconut milk after pureeing the soup. Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, soup, healthy, vegetarian, autumn