Description
Autumn Squash Soup is the ultimate comfort food that captures the essence of fall in every velvety spoonful. This creamy, aromatic soup features roasted butternut squash paired with garlic and warm spices, making it a cozy addition to chilly evenings or a delightful centerpiece for family gatherings. Easy to prepare and full of nostalgia, this dish will wrap you in warmth and flavor, inviting second servings.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 large yellow onion
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent (about 5 minutes).
- Scoop out the roasted squash flesh and add it to the pot with vegetable broth and ground cinnamon.
- Use an immersion blender to puree until smooth. Adjust thickness by adding more broth if desired.
- Stir in coconut milk, taste for seasoning, and serve hot. Garnish with pumpkin seeds or a swirl of coconut milk if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg