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Roasted butternut squash soup is your new favorite dish!

roasted butternut squash soup
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A creamy and flavorful roasted butternut squash soup that is perfect for chilly days.

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

  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet.
  3. Roast in the oven for 25-30 minutes until tender and caramelized.
  4. In a large pot, sauté the onion and garlic until translucent.
  5. Add the roasted squash, vegetable broth, and cumin to the pot.
  6. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Blend the soup until smooth, adding coconut milk if desired.
  8. 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 a drizzle of olive oil before serving.

Nutrition

Find it online: https://howeats.com/roasted-butternut-squash-soup-recipe/