Description
A comforting roasted butternut squash soup with a silky texture and rich flavors, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ cup coconut milk (optional for creaminess)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted squash, vegetable broth, and thyme to the pot. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender (or transfer to a blender) to purée the soup until smooth.
- Stir in the coconut milk if using and adjust seasoning to taste.
- Serve hot.
Notes
Experiment with additional seasonings like cumin or nutmeg for extra depth. Garnish with pumpkin seeds or fresh herbs for added texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: butternut squash soup, vegan soup, autumn recipes, healthy soup, comfort food