Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- 1 large onion, chopped
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 cup coconut cream
- Salt and pepper, to taste
Directions
1 Preheat the oven to 375¡F (190¡C).
2 In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, salt and pepper.
3 Spread the squash on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
4 Meanwhile, in a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until tender and translucent, about 5-7 minutes.
5 Add the roasted butternut squash, vegetable broth, ground cinnamon, ground nutmeg, ground ginger, and ground allspice to the pot and bring to a boil.
6 Reduce the heat to low and let the soup simmer for 15-20 minutes.
7 Using an immersion blender, puree the soup until smooth.
8 Stir in the coconut cream and season with salt and pepper to taste.
9 Serve hot and enjoy!
This creamy and sweet butternut squash soup is a perfect dish for a cozy fall or winter day. The roasted butternut squash gives the soup a rich, caramelized flavor, while the spices add a warm and aromatic touch. The addition of coconut cream adds a creamy and luxurious texture, making this soup a comforting and indulgent treat. Serve this soup as an appetizer or as a light main course with crusty bread or a salad on the side
