This Roasted Butternut Squash Soup is a delicious and healthy way to enjoy the cozy flavors of autumn. It’s creamy, naturally sweet, and packed with nutrients, making it a perfect starter or a light meal on its own.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 3 cloves garlic, peeled
- 4 cups vegetable broth (or chicken broth for added protein)
- 1 cup coconut milk (or heavy cream if preferred)
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: Garnish with pumpkin seeds, a drizzle of coconut milk, or fresh herbs
Instructions:
- Preheat the Oven: Set your oven to 400°F (200°C).
- Roast the Vegetables: Place the cubed butternut squash, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss everything together, then roast for about 25-30 minutes, or until the squash is tender and caramelized.
- Blend the Soup: Transfer the roasted vegetables to a blender or food processor. Add about half of the vegetable broth and blend until smooth. You can also use an immersion blender directly in the pot if preferred.
- Heat and Season: Pour the blended mixture into a large pot over medium heat. Stir in the remaining broth, coconut milk, thyme, and nutmeg. Bring to a simmer, and let it cook for about 10 minutes to allow the flavors to meld. If the soup is too thick, you can add more broth to reach your desired consistency.
- Adjust Seasoning: Taste and adjust the seasoning with more salt, pepper, or a little more nutmeg, if needed.
- Serve: Ladle the soup into bowls and garnish with a drizzle of coconut milk, pumpkin seeds, or fresh herbs for added texture and flavor.
Benefits:
- Nutrient-Dense: Butternut squash is rich in vitamins A and C, which are great for immune support, especially during the colder months.
- High in Fiber: The squash and the addition of vegetables make this soup a good source of dietary fiber, promoting good digestion.
- Low in Calories: This soup is naturally low in calories, making it a healthy option that keeps you full without overindulging.
- Vegan-Friendly: Using vegetable broth and coconut milk makes this soup suitable for vegan and dairy-free diets.
This Roasted Butternut Squash Soup is easy to make, and its warm, comforting flavors are sure to become a favorite during the autumn season!
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