Ingredients
- 1 large butternut squash, peeled and diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
Directions
1 Preheat the oven to 400¡F.
2 Place the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and toss to coat evenly.
3 Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly browned.
4 In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and saut for 3-5 minutes, or until softened.
5 Add the roasted butternut squash to the pot, along with the vegetable broth, maple syrup or brown sugar, cinnamon, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
6 Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth and creamy.
7 Return the blended soup to the pot, and stir in the coconut milk.
8 Heat the soup over low heat for a few minutes, until heated through.
9 Serve hot, garnished with fresh herbs or a drizzle of coconut milk, and enjoy!
This roasted butternut squash soup is a perfect warm and comforting meal for cooler months. The roasted squash gives the soup a rich and slightly sweet flavor, while the coconut milk adds a creamy and luxurious texture. The warming spices like cinnamon and nutmeg add depth and complexity to the dish. You can also customize this soup by adding other vegetables like carrots or sweet potatoes, or topping with croutons or toasted pumpkin seeds.
