Description
Enjoy this warm and cozy Butternut Squash Soup, perfect for a comforting vegan winter dinner. This recipe brings a touch of homemade goodness to your table.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30 to 40 minutes, or until tender.
- While the squash roasts, heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Scoop the roasted squash flesh out of the skin and add it to the pot with the onions and garlic.
- Pour in the vegetable broth.
- Bring the mixture to a simmer.
- Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in salt, pepper, and nutmeg.
- Heat through gently before serving.
Notes
- For extra richness, add 1/2 cup of full-fat coconut milk when reheating.
- Garnish with toasted pumpkin seeds or a swirl of good quality olive oil.
- You can roast the squash a day ahead of time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg