Wholesome Roasted Butternut Squash Soup
This velvety puree of roasted butternut squash is elevated with warm spices like nutmeg and ginger, creating an aromatic and comforting bowl of soup. Perfect for chilly days, it envelops your senses with its rich texture and fragrant flavors, making it a nourishing choice for lunch or dinner.
ingredients
- 1 large butternut squash (about 3 lbs), halved and seeded
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground nutmeg
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh parsley or pumpkin seeds, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Place the halved butternut squash, cut-side down, on a baking sheet and roast for about 40-45 minutes or until tender.
- 3.
Meanwhile, heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- 4.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 5.
Remove the roasted squash from the oven, scoop out the flesh, and add it to the pot.
- 6.
Sprinkle the ground nutmeg and season with salt and pepper.
- 7.
Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes to meld the flavors.
- 8.
Use an immersion blender or a countertop blender to puree the soup until smooth. If desired, stir in coconut milk for added creaminess.
- 9.
Adjust seasoning if necessary and serve hot, garnished with fresh parsley or pumpkin seeds.
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