Description
A warm and creamy soup made with roasted butternut squash and aromatic spices.
Ingredients
Scale
- 2 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half, remove seeds, and drizzle with olive oil. Roast in the oven for 30-40 minutes until tender.
- In a large pot, heat olive oil and sauté onions and garlic until translucent.
- Once squash is roasted, scoop out the flesh and add to the pot.
- Add vegetable broth, ground ginger, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- If using, stir in heavy cream before serving.
Notes
- For a vegan option, omit the heavy cream.
- Can be topped with croutons or pumpkin seeds for added texture.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg