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Roasted squash soup: A creamy delight for fall!

roasted squash soup
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A creamy and flavorful roasted squash soup perfect for fall, offering a warm and comforting dish.

Ingredients

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

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg.
  3. Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
  4. In a large pot, sauté the chopped onion and garlic until translucent.
  5. Add the roasted squash and vegetable broth to the pot.
  6. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Blend the soup until smooth, then stir in the coconut milk.
  8. Heat through and adjust seasoning as needed before serving.

Notes

  • For a spicier kick, add a pinch of cayenne pepper.
  • Garnish with pumpkin seeds or a drizzle of olive oil before serving.
  • This soup can be stored in the refrigerator for up to 5 days.

Nutrition

Find it online: https://bibodo.com/roasted-squash-soup-creamy-fall-recipe/