Description
Indulge in the cozy flavors of fall with this delicious Roasted Butternut Squash Soup. Creamy and comforting, this vegan and gluten-free soup is perfect for chilly evenings.
Ingredients
Scale
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 4 cups low-sodium vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup canned coconut milk or heavy cream (optional for creaminess)
- fresh thyme or pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
- Sauté aromatics: In a pot, sauté onion, garlic, carrot, and apple until softened.
- Cook soup: Add roasted squash, broth, spices. Simmer for 10–15 minutes.
- Blend: Puree the soup until smooth using an immersion blender or in batches in a regular blender.
- Finish: Stir in coconut milk or cream if using. Heat gently and garnish before serving.
Notes
Notes:
- This soup can be made ahead and stored in the fridge for up to 5 days or frozen for up to 3 months.
- For added depth, try roasting the garlic along with the squash.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
