Roasted Butternut Squash Soup
Immerse yourself in the comforting warmth of this Roasted Butternut Squash Soup, a velvety and flavorful dish perfect for cozy nights or festive gatherings. This recipe highlights caramelized butternut squash, roasted to perfection, bringing out its natural sweetness and depth. Blended with aromatic sautéed onions, garlic, and a hint of warm spices like cinnamon and nutmeg, this soup achieves a rich, creamy texture with the addition of coconut milk. Prepared in just an hour, it’s an easy yet impressive option for fall-inspired meals. Serve it with a sprinkle of croutons, roasted pumpkin seeds, or fresh parsley for a stunning presentation. Naturally vegan and gluten-free, this hearty soup is a crowd-pleaser that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 large (about 2-3 lbs) butternut squash
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 large, diced carrot
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- as desired Optional toppings: croutons, roasted pumpkin seeds, fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and place them face-down on the prepared baking sheet.
Roast the butternut squash in the preheated oven for about 30-40 minutes or until the flesh is fork-tender and caramelized.
While the squash is roasting, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 1-2 minutes until fragrant.
Add the diced carrot, cinnamon, and nutmeg, and sauté for 5 minutes to release their flavors.
When the squash is done roasting, let it cool slightly. Scoop out the flesh and add it to the pot with the onion and carrot mixture.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes.
Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender and blend in batches.
Stir in the coconut milk and season with salt and pepper to taste. If the soup is too thick, add additional vegetable broth to reach your desired consistency.
Simmer for another 5 minutes to allow the flavors to meld together.
Serve the soup hot, garnished with optional toppings like croutons, roasted pumpkin seeds, or chopped fresh parsley.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 15.3 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
