Description
Roasted Butternut Squash Soup is the epitome of comfort food, combining the natural sweetness of roasted squash with creamy coconut milk for a velvety texture. Perfect for chilly evenings or festive gatherings, this delightful soup is not only easy to prepare but also packed with nutrients. Customizable and bursting with autumn flavors, it makes a nourishing appetizer or main dish that will quickly become a staple in your kitchen.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeded
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush cut sides of butternut squash with olive oil; season with salt and pepper. Place cut-side down on the baking sheet.
- Roast for about 45 minutes until tender.
- In a large pot over medium heat, sauté onions and garlic in olive oil until translucent (about 5 minutes).
- Scoop roasted squash into the pot; add vegetable broth and coconut milk. Blend until smooth using an immersion blender.
- Adjust seasoning to taste and heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg