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Roasted Butternut Squash Soup

This soup is made by roasting chunks of butternut squash until caramelized and tender, then blending them into a smooth, velvety puree. It features warming spices such as cinnamon and nutmeg, resulting in a rich, comforting texture with a natural sweetness and subtle spice aroma.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon ground cinnamon preferably fresh or good quality
  • 1/2 teaspoon ground nutmeg adds warmth
  • 1 cup vegetable broth or chicken broth
  • 1/2 cup full-fat coconut milk for creaminess
  • to taste salt and pepper adjust to preference

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the peeled and chopped butternut squash evenly on a baking sheet.
  2. Drizzle the squash with olive oil, then sprinkle with cinnamon, nutmeg, and a pinch of salt. Toss gently to coat all pieces evenly.
  3. Roast in the oven for about 35-40 minutes, or until the squash is golden brown and easily pierced with a fork. Let it cool slightly.
  4. Transfer the roasted squash to a blender, add the vegetable broth, and blend until smooth and creamy. You may need to do this in batches if your blender is small.
  5. Pour the soup into a pot and stir in the coconut milk. Warm gently over medium heat, stirring occasionally, until heated through but not boiling.
  6. Taste and season with salt and pepper as needed. Adjust sweetness or spice with additional cinnamon or nutmeg if desired.