Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is cozy and velvety! Roasted squash blends with warming spices and optional coconut milk for a creamy, flavorful bowl.
Servings: 4 servings
Ingredients
- 1 medium butternut squash peeled and diced
- 2 tablespoons olive oil divided for roasting and sautéing
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoon ground nutmeg
- salt to taste
- pepper to taste
- 0.5 cup coconut milk optional
Instructions
- Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the pieces in a single layer on a baking sheet.
- Roast for about 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 5-7 minutes until translucent and soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted butternut squash to the pot with onions and garlic. Pour in the vegetable broth, then stir in the ground cumin and nutmeg.
- Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the squash to soften further.
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until silky.
- If using coconut milk, stir it in now to add a rich, creamy texture and subtle sweetness.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with a drizzle of coconut milk, toasted seeds, or fresh herbs if desired.
Equipment
- Baking Sheet
- Large pot
- Dutch oven
- Immersion Blender
- Regular blender
- Knife
- Chopping board
- Measuring spoons
- Measuring cups
Notes
- Roast the squash until fork-tender for the best silky texture.
- Adjust thickness by adding more broth if soup is too thick.
- Add coconut milk off the heat and stir gently to prevent curdling.
