Description
This classic roasted butternut squash soup is creamy, comforting, and packed with rich, earthy flavor. Roasting the squash enhances its natural sweetness, making it the perfect cozy and nourishing meal.
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed (about 2–3 lbs)
- 2 tbsp olive oil (divided)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 4 cups vegetable broth
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg (optional)
- 1/2 cup coconut milk or heavy cream (optional, for creaminess)
- Fresh thyme or sage leaves (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on the baking sheet and roast for 30–40 minutes until soft and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add onion, garlic, and carrots. Sauté until softened, about 5–7 minutes.
- Add the roasted squash, vegetable broth, and nutmeg (if using) to the pot. Bring to a simmer and cook for 10–15 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender.
- Stir in coconut milk or heavy cream if using, and adjust seasoning to taste.
- Garnish with fresh herbs before serving, if desired.
Notes
- Peeling the squash ensures a smooth texture after blending.
- Frozen squash can be used if you’re short on time.
- Let soup cool slightly before blending in a regular blender to avoid splattering.
- Enhance flavor with additions like apple, maple syrup, curry powder, or ginger.
- Store leftovers in the fridge or freezer for easy meals later.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
