Description
A creamy roasted butternut squash soup perfect for a cozy family dinner. Rich, smooth, and full of flavor.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp nutmeg
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil and roast for 30 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, vegetable broth, salt, pepper, cumin, and nutmeg. Simmer for 15 minutes.
- Blend until smooth using an immersion blender or regular blender.
- Stir in heavy cream if using. Adjust seasoning to taste.
- Serve warm with crusty bread.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Add a pinch of cayenne pepper for extra warmth.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg