Description
A warm, comforting bowl of Roasted Butternut Squash Soup, perfect for chilly autumn evenings.
Ingredients
Scale
- 2 medium butternut squashes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and grated
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- 6 cups vegetable broth
- 14.5-ounce can of diced tomatoes
- ½ cup heavy cream or coconut milk
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon apple cider vinegar or lemon juice
- Fresh chives or parsley, for garnish
- Toasted pumpkin seeds or croutons, for serving
Instructions
- Preheat your oven to 400°F (200°C). Peel and cut the squashes in half to remove seeds, then cube.
- Toss squash with olive oil, salt, pepper, and nutmeg; spread on baking sheets and roast for 25-35 minutes.
- Melt butter in a pot over medium heat; sauté onion for 6-8 minutes until translucent, then add garlic and ginger for another 1-2 minutes.
- Stir in curry powder, turmeric, and cumin; cook for 30 seconds to 1 minute.
- Add vegetable broth and roasted squashes, simmer for 15-20 minutes.
- Blend soup until smooth, then return to low heat.
- Stir in cream, maple syrup, and vinegar; adjust consistency with broth if needed.
- Taste and season; serve hot with garnishes.
Notes
Perfect for making ahead and storing in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 35mg
Keywords: butternut squash soup, autumn, comfort food, vegetarian soup