Description
A delicious and creamy roasted butternut squash soup that is perfect for any season.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme or fresh, if preferred
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
- Roast the butternut squash in the oven for about 25-30 minutes, or until it’s tender and slightly caramelized.
- In a large soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking for 5-7 minutes or until softened and fragrant.
- Stir in the nutmeg and thyme, then add the roasted butternut squash to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Let it cook for about 10-15 minutes to allow flavors to meld.
- Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth and creamy.
- If desired, stir in the cream or coconut milk for added creaminess. Adjust seasoning with salt and pepper to taste. Ladle into bowls and enjoy warm.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Adjust seasoning to your preference.
- This soup can be stored in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg