Roasted Butternut Squash Soup |
Back |
This seasonal, nourishing soup highlights the flavors of autumn and is packed with nutrients.
Diets:
VeganGluten Free
Dairy Free
Ingredients:
1 large butternut squash, peeled and cubed
1 large onion, diced
2 carrots, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cayenne pepper (optional for a bit of heat)
4 cups vegetable broth
1/2 cup coconut milk (optional for creaminess)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, pepper, and cinnamon. Spread them evenly on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
Sauté Vegetables: In a large pot, heat a little olive oil over medium heat. Add the onions, carrots, and garlic, and sauté until softened (about 5-7 minutes).
Blend the Soup: Add the roasted butternut squash, vegetable broth, nutmeg, and cayenne (if using) to the pot. Simmer for 10 minutes to let the flavors combine. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
Add Coconut Milk: Stir in coconut milk for extra creaminess. Season the soup with salt and pepper to taste.
Serve: Garnish with fresh parsley and a sprinkle of nutmeg or cinnamon. Serve warm with a side of crusty bread or a light salad.
Nutritional Benefits:
Butternut squash is rich in vitamins A and C, supporting immune health—perfect for the cooler months.
Carrots add extra antioxidants, while coconut milk gives a dose of healthy fats for a satisfying meal.
