Description
A smooth and flavorful soup made with roasted butternut squash.
Ingredients
- 2 lbs butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, pepper, and nutmeg on a baking sheet.
- Roast for 25-30 minutes, or until tender.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and heat gently before serving.
Notes
- For a creamier soup, you can add 1/2 cup of heavy cream or coconut milk before blending.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American