Roasted Butternut Squash Soup
This roasted butternut squash soup is a delightful dish that combines warmth and nutrition in every spoonful. Perfect for any occasion, it appeals to all palates and is easy to prepare.
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Servings: 4 servings
Calories: 150kcal
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 tsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup coconut milk
- Pumpkin seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash, placing it on a baking sheet.
- Toss the squash with olive oil, salt, pepper, cinnamon, and nutmeg.
- Roast in the oven for 25-30 minutes until tender.
- In a large pot, sauté the chopped onion over medium heat until translucent.
- Add the minced garlic and cook for another minute.
- Once the squash is roasted, add it to the pot with the onions and garlic.
- Pour in the vegetable broth and bring to a simmer.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in the coconut milk and heat through before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Fiber: 2g