Description
A simple recipe for creamy roasted butternut squash soup.
Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: sour cream, pumpkin seeds, fresh herbs
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until tender.
- In a pot, sauté the onion until softened. Add garlic and cook for another minute.
- Add the roasted squash, vegetable broth, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Season with salt and pepper to taste.
- Serve hot, with desired toppings.
Notes
- For a richer flavor, roast the onion and garlic with the squash.
- Adjust the amount of broth to reach your desired consistency.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, roasted soup, vegan soup, fall soup