Roasted Butternut Squash Soup
A creamy, caramelized butternut squash soup with maple and coconut swirl, perfect for autumn.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash with olive oil, maple syrup, cinnamon, and nutmeg. Spread on a sheet pan and roast for 30 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash and vegetable broth. Simmer for 15 minutes.
- Blend until smooth. Stir in coconut milk and season.
Notes
- For extra caramelization, roast squash longer.
- Swap coconut milk for cream if not vegan.
- Top with roasted seeds or herbs.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 3
- Cholesterol: 0