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Creamy Roasted Butternut Squash Soup for Cozy Fall Nights Delight in Warmth and Flavor This Autumn!

Creamy Roasted Butternut Squash Soup for Cozy Fall Nights
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A warm and comforting creamy roasted butternut squash soup perfect for cozy fall nights.

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 cup coconut milk
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet.
  3. Roast the squash in the oven for 25-30 minutes until tender.
  4. In a large pot, sauté the onion and garlic until translucent.
  5. Add the roasted butternut squash, vegetable broth, and cinnamon to the pot.
  6. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Blend the soup until smooth, then stir in the coconut milk.
  8. Season with additional salt and pepper to taste, and serve warm.

Notes

  • For a spicier kick, add a pinch of cayenne pepper.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.
  • Garnish with pumpkin seeds or a drizzle of coconut milk for presentation.

Nutrition

Find it online: https://recipesdays.com/creamy-roasted-butternut-squash-soup-fall-nights/