Description
A creamy and nutritious butternut squash soup perfect for cozy fall days, packed with vitamins and flavor.
Ingredients
- 1 medium butternut squash
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 cloves roasted garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 4 cups vegetable broth
- Salt, to taste
- Pepper, to taste
- Greek yogurt, for garnish
- Pumpkin seeds, for garnish
- Fresh herbs, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with 2 tablespoons of olive oil and roast face down on a baking sheet for about 40 minutes.
- In a large pot, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until translucent, about 3 to 5 minutes.
- Add the roasted garlic, ground cumin, and ground cinnamon, stirring for about 1 minute.
- Scoop out the flesh of the roasted squash and add it to the pot along with 4 cups of vegetable broth. Simmer for another 10 minutes.
- Blend the soup until creamy and smooth using an immersion blender.
- Season to taste with salt and pepper.
- Serve garnished with yogurt, pumpkin seeds, or fresh herbs.
Notes
For added creaminess, blend in a splash of coconut milk. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American