Creamy Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tbsp of olive oil, cinnamon, nutmeg, salt, and pepper on a baking sheet.
- Roast the squash in the preheated oven for about 30-35 minutes or until tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Add the roasted butternut squash to the pot and pour in the vegetable broth.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh parsley and a drizzle of coconut milk if desired.
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