Description
A creamy and flavorful roasted butternut squash soup with coconut milk.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, coconut milk, cumin, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth.
- Serve hot.
Notes
- Adjust spices to taste.
- Serve with crusty bread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash Soup Recipe, Coconut Milk Soup, Vegan Soup