Ingredients
Scale
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or cream
- Salt, to taste
- Pepper, to taste
- Pinch of nutmeg (optional)
- Toasted pumpkin seeds for topping (optional)
- Sour cream or yogurt for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and scoop out the seeds. Brush the inside with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes or until tender.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- Remove the roasted squash from the oven, scoop out the flesh and add it to the pot.
- Add the vegetable broth and bring to a simmer. Cook for about 10 minutes, allowing flavors to blend.
- Blend the soup until smooth, using an immersion blender or regular blender.
- Stir in coconut milk and nutmeg. Adjust seasoning with salt and pepper if necessary.
- Serve hot, topped with toasted pumpkin seeds and a swirl of sour cream or yogurt if desired.
Notes
For variations, consider adding garlic, apples, or curry powder. Keep it vegan by using plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg