Roasted butternut squash soup: Discover its creamy bliss!
A creamy and delicious roasted butternut squash soup that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup coconut milk (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted squash, vegetable broth, and cumin to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, adding coconut milk if desired.
- Season with additional salt and pepper to taste before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with pumpkin seeds or fresh herbs for added flavor.