Print

Roasted Butternut Squash Soup

Print Recipe

A creamy, velvety soup made with roasted butternut squash, garlic, and onion, perfect for warming up on 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
  • Salt and pepper to taste
  • Optional: coconut milk for creaminess
  • Optional: spices like nutmeg or cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and dice your butternut squash into roughly 1-inch pieces.
  3. Toss the diced squash with olive oil, salt, and pepper.
  4. Spread the squash on a baking sheet and roast for about 25-30 minutes.
  5. Heat olive oil in a pot and sauté the onion until translucent.
  6. Add the minced garlic and sauté for another minute until fragrant.
  7. Combine the roasted squash with the sautéed onion and garlic, then pour in the vegetable broth.
  8. Simmer for about 10-15 minutes to meld the flavors.
  9. Blend everything until smooth and creamy.
  10. Adjust seasoning and consistency as desired, adding coconut milk if using.
  11. Ladle the soup into bowls and serve.

Notes

For a beautiful presentation, drizzle a little coconut milk on top and sprinkle with roasted pumpkin seeds or croutons.

Nutrition

Keywords: butternut squash soup, comfort food, fall recipes, vegetarian soup

Find it online: https://flavorsbyclara.com/creamy-roasted-butternut-squash-soup-weeknights/