Creamy Roasted Butternut Squash Soup
A comforting and creamy roasted butternut squash soup with warm spices, perfect for fall. Vegan-friendly and easy to make in a slow cooker or on the stovetop.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting/Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth
- 1/2 cup coconut milk (for creaminess)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil and roast for 25-30 minutes until tender.
- In a pot, sauté onion and garlic until soft. Add cumin and cinnamon, stirring for 1 minute.
- Add roasted squash and vegetable broth. Simmer for 15 minutes.
- Blend until smooth. Stir in coconut milk and season with salt and pepper.
Notes
- For extra flavor, top with roasted pumpkin seeds or a drizzle of coconut milk.
- Use a slow cooker on low for 4-6 hours if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://kitchenuser.net/creamy-butternut-squash-soup-recipe/