Print

Roasted Butternut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting roasted butternut squash soup infused with coconut milk and aromatic spices, perfect for chilly evenings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
  3. Roast for 25-30 minutes until tender and golden brown.
  4. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft.
  5. Add the roasted butternut squash, vegetable broth, and ground cinnamon. Bring to a boil, then let simmer for about 10 minutes.
  6. Use an immersion blender to puree until smooth.
  7. Stir in the coconut milk and heat through, adjusting seasoning as needed.
  8. Serve warm and enjoy!

Notes

Don’t skip the roasting step; it deepens the flavor. Taste as you go to adjust seasoning.

Nutrition

Find it online: https://www.spiritsdrink.com/roasted-butternut-squash-soup/