Description
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
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and caramelized.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
- Add roasted squash to the pot along with vegetable broth and nutmeg. Simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in the coconut milk, then heat gently for another 5 minutes.
- Adjust seasoning with more salt and pepper if needed. Serve hot.
Notes
- For added flavor, garnish the soup with a drizzle of coconut milk, toasted pumpkin seeds, or fresh thyme.
- The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- If using frozen butternut squash, skip the roasting step and add it directly to the pot with the broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & blending
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0