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Roasted Butternut Squash Soup: Easy Comfort in Every Spoonful

Roasted Butternut Squash Soup
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Enjoy the creamy goodness of roasted butternut squash soup, perfect for chilly days and simple to make.

Ingredients

Scale
  • 2 pounds butternut squash
  • 1 medium onion
  • 2 cloves garlic
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the butternut squash in half lengthwise and remove the seeds.
  3. Drizzle with olive oil, salt, and pepper, then place cut side down on a baking sheet.
  4. Roast for about 30-40 minutes, until tender.
  5. In a large pot, heat olive oil over medium heat and sauté diced onion until translucent.
  6. Add minced garlic and spices, stirring for another minute.
  7. Scrape the roasted squash into the pot, add broth, and bring to a boil.
  8. Lower heat and simmer for 10-15 minutes.
  9. Blend until smooth using an immersion blender.
  10. Adjust seasoning as necessary, and serve hot.

Notes

  • For added creaminess, stir in coconut milk before serving.
  • Top with roasted pumpkin seeds for crunch.

Nutrition

Keywords: Roasted Butternut Squash Soup

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