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Roasted Butternut Squash Soup (No Cream) for Cozy Nights

Roasted Butternut Squash Soup (No Cream)
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A warm and comforting roasted butternut squash soup that is creamy without the use of cream, perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
  4. In a large pot, sauté the chopped onion and minced garlic until translucent.
  5. Add the roasted butternut squash, vegetable broth, and ground cumin to the pot.
  6. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Adjust seasoning with salt and pepper, and serve hot, garnished with fresh herbs if desired.

Notes

  • For added flavor, consider adding a pinch of nutmeg or cinnamon.
  • This soup can be stored in the refrigerator for up to 5 days.
  • Freeze leftovers for a quick meal later.

Nutrition

Find it online: https://howeats.com/roasted-butternut-squash-soup-no-cream-recipe/