Description
Indulge in the warm, comforting flavors of fall with this incredible Roasted Butternut Squash Soup recipe. Creamy, flavorful, and vegan-friendly, this soup is perfect for chilly autumn days.
Ingredients
Scale
For the Roasted Butternut Squash:
- 1 large butternut squash (about 3 pounds, peeled, seeded, and cubed)
- 2 tablespoons olive oil
For the Soup:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk or heavy cream (optional for extra creaminess)
- pumpkin seeds or fresh herbs for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast the squash: Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25–30 minutes until tender and lightly browned.
- Sauté aromatics: In a large pot, sauté onion, garlic, carrot, and apple in olive oil until softened.
- Cook the soup: Add roasted squash, vegetable broth, spices, salt, and pepper. Simmer for 10–15 minutes.
- Puree the soup: Blend the soup until smooth. Stir in coconut milk or cream and warm through.
- Adjust seasoning: Taste and adjust seasoning as needed.
- Serve: Serve hot, garnished with pumpkin seeds or herbs.
Notes
- This soup freezes well and tastes even better the next day.
- For a sweeter version, add more apple or a drizzle of maple syrup.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
