Creamy Roasted Butternut Squash Soup: A Cozy Fall Favorite

Creamy Roasted Butternut Squash Soup: A Cozy Fall Favorite

from mmmrecipes.com
45 min
4 servings

This creamy roasted butternut squash soup is the ultimate fall comfort food. Made with rich, caramelized butternut squash, coconut milk for added creaminess, and a hint of nutmeg, it's a perfect vegan and gluten-free meal. Ready in under an hour, it's ideal for cozy evenings or a holiday starter.

Ingredients

  • 1 large butternut squash, 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
  • 1/2 teaspoon nutmeg

Directions

  1. 1

    Preheat the oven to 400°F (200°C).

  2. 2

    Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.

  3. 3

    Roast for 25-30 minutes, or until the squash is tender and caramelized.

  4. 4

    In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.

  5. 5

    Add roasted squash to the pot along with vegetable broth and nutmeg. Simmer for 10 minutes.

  6. 6

    Blend the soup until smooth using an immersion blender or regular blender in batches.

  7. 7

    Stir in the coconut milk, then heat gently for another 5 minutes.

  8. 8

    Adjust seasoning with more salt and pepper if needed. Serve hot.