Classic Roasted Butternut Squash Soup
A smooth and creamy soup made with roasted butternut squash, perfect for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 60 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large butternut squash (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil and roast for 30 minutes until tender.
- Heat remaining olive oil in a pot. Sauté onion and garlic until soft.
- Add roasted squash, vegetable broth, cumin, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream if desired. Season with salt and pepper.
- Serve warm.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Store leftovers in the fridge for up to 3 days.
- Garnish with pumpkin seeds or fresh herbs if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg