Simple Roasted Butternut Squash Cinnamon Soup
Warm your soul with this Simple Roasted Butternut Squash Cinnamon Soup, a cozy blend of sweet and savory flavors perfect for the fall and winter months. This recipe highlights the natural sweetness of caramelized roasted butternut squash, complemented by the warming spice of cinnamon and a creamy finish with velvety coconut milk. It's a wholesome, plant-based soup that's effortlessly comforting yet elegant enough for entertaining. Ready in just over an hour, this nourishing dish includes fragrant sautéed onions and garlic, plus an optional sprinkle of nutmeg for added depth. Garnish with crunchy pumpkin seeds for a beautiful, textural contrast. Whether served as a light main course or a starter, this dairy-free and gluten-free soup will brighten any table while being easy to prepare and utterly satisfying.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Then chop it into 1-inch cubes.
Place the squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt and pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, turning halfway through.
While the squash is roasting, peel and chop the onion and garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
Add the garlic and ground cinnamon to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant.
Once the squash is roasted, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the coconut milk, salt, black pepper, and nutmeg (if using). Adjust the seasoning to taste.
Heat the soup gently over low heat for another 2-3 minutes, stirring occasionally. Do not let it boil.
Serve warm, garnished with pumpkin seeds if desired.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 53.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4860 mg | 103% | |
*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.
