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Roasted Butternut Squash Soup

Creamy Roasted Butternut Squash Soup Recipe finished dish
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This creamy and comforting roasted butternut squash soup is a perfect starter or light meal. It’s packed with flavor from roasted vegetables and coconut milk, making it a delightful dish for any occasion.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 onion
  • 2 cloves garlic
  • 2 carrots
  • 2 stalks celery
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons olive oil
  • salt
  • pepper
  • nutmeg
  • fresh herbs for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Halve the butternut squash, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes, or until tender and caramelized.
  2. While the squash roasts, finely chop the onion, garlic, carrots, and celery.
  3. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent. Stir in garlic, carrots, and celery, cooking until the vegetables begin to soften.
  4. Once the roasted squash has cooled slightly, scoop out the flesh and add it to the pot. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the mixture simmer for 15-20 minutes.
  5. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a blender.
  6. Stir in the coconut milk and season with nutmeg, salt, and pepper. Simmer for an additional 5 minutes to meld the flavors.
  7. Ladle the soup into bowls, garnish with fresh herbs, and serve warm.

Nutrition

Find it online: https://munchtwist.com/creamy-roasted-butternut-squash-soup-recipe/