Description
A smooth and velvety vegan butternut squash soup made from roasted squash blended with warm spices like cinnamon and nutmeg, creating a naturally sweet and comforting dish perfect for fall and healthy eating.
Ingredients
Main Ingredients
- 1 butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup coconut milk (or cream for non-vegan option)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Roast the squash: Preheat the oven to 200°C (392°F). Toss the peeled and cubed butternut squash with olive oil and spread it evenly on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
- Sauté aromatics: While the squash roasts, heat a pot over medium heat and sauté the chopped onion and minced garlic until they become soft and translucent, about 5-7 minutes.
- Simmer the soup base: Add the roasted butternut squash cubes to the pot along with the vegetable broth. Bring the mixture to a gentle simmer to let the flavors meld, about 5-10 minutes.
- Blend until smooth: Use an immersion blender directly in the pot or transfer the soup carefully to a blender, and puree until completely smooth and creamy.
- Add cream and spices: Stir in the coconut milk, ground cinnamon, and ground nutmeg, mixing well to combine all flavors.
- Final simmer and seasoning: Return the soup to a low simmer for a few minutes to heat through and thicken slightly. Taste and adjust salt and pepper as desired, then serve warm.
Notes
- Use coconut milk for a dairy-free and vegan option instead of cream.
- Adding fresh grated ginger during sautéing can add extra warmth and spice to the soup.
- Garnish with pumpkin seeds, toasted nuts, or fresh herbs like parsley or thyme for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
