Description
This Butternut Squash Soup from Home Cook Simple is a creamy, comforting blend of roasted butternut squash, onions, garlic, and warm spices. It’s an easy, wholesome recipe perfect for chilly days and makes a cozy vegan or vegetarian meal.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
- Salt and freshly ground black pepper, to taste
- Optional toppings: coconut milk swirl, roasted pepitas, fresh herbs
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic, cinnamon, and nutmeg, and cook for 1 minute more.
- Add the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Use an immersion blender to puree the soup in the pot until smooth, or transfer to a blender in batches.
- Stir in the coconut milk (or cream) and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with optional garnishes if desired.
Notes
- Roasting the squash enhances its natural sweetness and adds depth of flavor.
- For extra heat, add a pinch of cayenne or red pepper flakes.
- This soup freezes well—store in freezer-safe containers for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
