A creamy and delicious soup made with roasted butternut squash, perfect for a warm and comforting meal.
Butternut Squash Soup
A creamy and delicious soup made with roasted butternut squash, perfect for a warm and comforting meal.
Ingredients
- 1 butternut squash large, peeled, seeded, and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon thyme dried
- 1 cup heavy cream or coconut milk for a dairy-free option
- to taste salt
- to taste pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender.
- In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the roasted butternut squash to the pot along with the vegetable broth and dried thyme. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream or coconut milk and season with more salt and pepper if needed. Let it heat through for a few minutes.
- Serve hot and enjoy your creamy butternut squash soup!
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 10000IUVitamin C: 30mgCalcium: 100mgIron: 1.5mg
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