Description
This creamy and delicious soup captures the essence of autumn with its rich flavors and comforting texture, making it perfect for cozy nights and gatherings.
Ingredients
Scale
- 1 medium butternut squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and scoop out the seeds.
- Drizzle the squash halves with olive oil and place them cut side down on a baking sheet.
- Roast the squash in the oven for about 30-40 minutes, or until tender.
- While the squash is roasting, heat a large pot over medium heat and add olive oil.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Once the squash is done roasting, scoop the flesh out of the skin and add it to the pot.
- Pour in the vegetable broth and add the ground cinnamon and nutmeg.
- Bring the mixture to a simmer and let it cook for about 10 minutes.
- Use an immersion blender or transfer the mixture to a high-speed blender and blend until completely smooth.
- Return the soup to the pot and stir in the heavy cream or coconut milk.
- Season with salt and pepper to taste before serving.
Notes
- Roasting the squash enhances its natural sweetness.
- Prep Time: 15
- Cook Time: 45
- Category: soups
- Method: roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 200
- Sugar: 6
- Sodium: 400
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 20
Keywords: soup, butternut squash, fall, comfort food, healthy