Description
A comforting and creamy Roasted Butternut Squash Soup that’s perfect for chilly evenings. This vegan and gluten-free soup is easy to make and full of warm fall flavors.
Ingredients
Main Ingredients:
- 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil (divided)
Additional Ingredients:
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth
- ½ cup canned coconut milk or heavy cream (optional for added creaminess)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and toss with 1 tablespoon olive oil. Roast for 30–35 minutes until tender and lightly browned, flipping halfway through.
- Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook for 1 minute.
- Cook Soup: Add the roasted squash, salt, pepper, cinnamon, and nutmeg to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Puree the soup until smooth using an immersion blender or in batches in a blender. Stir in coconut milk or cream if desired. Adjust seasoning and heat through before serving.
Notes
- For a richer flavor, add maple syrup or cayenne pepper.
- Garnish with cream, pumpkin seeds, or fresh herbs.
