Ingredients
Squash and Roasting
- 1 butternut squash (peeled and cubed)
- 2 tbsp olive oil
- Salt and pepper to taste
Sauté Base
- 1 small onion (chopped)
- 2 cloves garlic (minced)
Liquids and Spices
- 3 cups vegetable broth
- 1 cup cream or coconut milk
- ½ tsp cinnamon or nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare Squash: Toss the peeled and cubed butternut squash with olive oil, salt, and pepper ensuring all pieces are well coated.
- Roast Squash: Spread the squash evenly on a baking sheet and roast in the oven for 25 to 30 minutes until tender and lightly caramelized.
- Sauté Aromatics: While the squash roasts, heat a pot over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.
- Add Ingredients to Pot: Once the squash is roasted, add it to the pot with the sautéed onions and garlic along with the vegetable broth.
- Blend Soup: Using an immersion blender, blend the mixture until it is completely smooth and creamy.
- Finish Soup: Stir in the cream or coconut milk and the optional cinnamon or nutmeg for added warmth and flavor.
- Simmer and Serve: Let the soup simmer briefly over low heat to combine flavors, then serve warm for a comforting meal.
Notes
- For extra warmth and depth, add a small piece of fresh ginger when sautéing the onions and garlic.
- Top the soup with roasted squash seeds or crunchy croutons for added texture and visual appeal.
- Use coconut milk for a dairy-free and vegan-friendly option.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
