Description
Enjoy this simple and delicious roasted butternut squash soup. Roasting the squash brings out its natural sweetness.
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: cream or coconut milk for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash, onion, carrots, celery, and garlic with olive oil, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet.
- Roast for 30-40 minutes, or until vegetables are tender and slightly caramelized.
- Transfer roasted vegetables to a blender or food processor.
- Add vegetable broth and blend until smooth.
- Pour soup into a pot and heat through.
- Adjust seasonings to taste.
- Serve hot, garnished with cream or coconut milk if desired.
Notes
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- You can add ginger, nutmeg, or curry powder for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American