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Roasted Butternut Squash Soup: A Cozy, Healthy Delight

Roasted Butternut Squash Soup
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A warm and nutritious soup that brings the flavors of fall to your dinner table.

Ingredients

Scale
  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • Salt to taste
  • Pepper to taste
  • 1/2 cup coconut milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Slice the butternut squash in half and scoop out the seeds. Drizzle with olive oil, salt, and pepper.
  3. Place the squash cut side down on a baking sheet and roast for 30-35 minutes until tender.
  4. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  5. Stir in minced garlic, cumin, and ginger, cooking for 1 more minute.
  6. Once the squash is roasted, scoop the flesh into the pot and add vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Using an immersion blender, blend the soup until smooth. Stir in coconut milk if using.
  8. Season with additional salt and pepper to taste before serving.

Notes

  • This soup can be made ahead of time and reheated.
  • Feel free to add toppings like croutons or pumpkin seeds for extra texture.

Nutrition

Keywords: Roasted Butternut Squash Soup, Healthy Soup, Fall Recipes

Find it online: https://www.easypeasyplate.com/roasted-butternut-squash-soup-a-cozy-healthy-delight/