Description
A creamy and flavorful soup made with roasted butternut squash.
Ingredients
- Butternut squash: 1 large
- Olive oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Vegetable broth: 4 cups
- Salt: To taste
- Pepper: To taste
- Heavy cream or coconut milk: 1/2 cup (optional)
- Fresh sage or parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Halve the butternut squash, remove seeds, drizzle with olive oil, and roast cut-side down for 45-60 minutes, or until tender.
- Sauté onion in a pot until softened. Add garlic and cook for 1 minute.
- Scoop out the squash flesh and add it to the pot.
- Pour in vegetable broth, season with salt and pepper.
- Simmer for 15 minutes.
- Blend until smooth.
- Stir in cream or coconut milk (optional).
- Garnish and serve.
Notes
- Roasting the squash brings out its natural sweetness.
- Adjust the amount of broth to reach your desired consistency.
- Add a pinch of nutmeg for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg