Roasted Butternut Squash Soup
Description
Try this comforting, warming, creamy soup for those days when the chill starts to bite and you want something cozy after a long walk or jog on a beautiful November day.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup heavy cream or coconut cream
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, cinnamon, and ginger. Spread on a baking sheet and roast for 25 to 30 minutes, until tender.
- In a large pot, heat the remaining 1 tablespoon olive oil and sauté the onion and garlic until soft and fragrant.
- Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender, or carefully transfer the soup to a blender, and puree until smooth.
- Stir in the nutmeg and adjust seasoning to taste. Add the heavy cream or coconut cream, if desired, for extra richness.
- Serve warm with crusty bread.
Notes
- Coconut cream keeps the soup dairy-free while still adding richness.
- An immersion blender makes this especially easy, but a countertop blender works too.
- Source recipe did not specify yield or timing, so those front matter fields were left blank.