Description
A comforting, velvety soup made with roasted butternut squash, warm spices, and a touch of cream or coconut milk. Perfect for chilly evenings, this easy recipe delivers rich flavor and smooth texture in every spoonful.
Ingredients
Instructions
1. Preheat oven to 400°F and toss squash with 1 tablespoon olive oil salt and pepper
2. Roast squash on a baking sheet for 25–30 minutes until golden and caramelized
3. Heat remaining olive oil in a soup pot and sauté onion and carrots until softened about 6–8 minutes
4. Add garlic and cook 1–2 minutes until fragrant
5. Add roasted squash broth and nutmeg bring to a boil then simmer 15 minutes
6. Use immersion blender to puree soup until smooth or blend in batches in a countertop blender
7. Stir in cream or coconut milk and adjust seasoning with salt pepper or additional spices
8. Ladle into bowls garnish with herbs seeds or a swirl of cream and serve hot
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 20
Keywords: creamy butternut squash soup, easy soup recipe, autumn soup, cozy meals, butternut soup recipe, vegan squash soup