Description
A velvety, warm soup made with roasted butternut squash, onions, garlic, and cream or coconut milk, perfect for autumn gatherings.
Ingredients
Scale
- 1 Butternut Squash
- 1 Onion
- 2 cloves Garlic
- 4 cups Vegetable or Chicken Broth
- 1 cup Cream or Coconut Milk
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half, scoop out seeds, drizzle with olive oil, salt, and pepper, and roast cut-side down for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat, add chopped onion, and sauté until translucent (5-7 minutes). Stir in minced garlic and cook for 1 more minute.
- Once squash is cool, scoop flesh into the pot with onions and garlic. Pour in broth, add nutmeg, salt, and pepper, and simmer for 10-15 minutes.
- Using an immersion blender, purée soup until smooth. If using a regular blender, do this in batches.
- Stir in cream or coconut milk and heat gently. Adjust seasoning as needed.
- Ladle soup into bowls and garnish with pumpkin seeds, a drizzle of cream, or fresh herbs as desired. Enjoy!
Notes
Always taste as you go, adjusting the seasoning to your liking. You can add carrots or apples for sweetness or a splash of orange juice for a twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: soup, butternut squash, autumn, creamy, comfort food, vegetarian