Description
A comforting and nourishing soup made with roasted butternut squash, aromatic spices, and a creamy texture, perfect for chilly autumn days.
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp nutmeg
- Salt and pepper to taste
- Olive oil
- Optional toppings: roasted pumpkin seeds, fresh herbs
Instructions
- Heat a generous drizzle of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in roasted garlic and spices (cumin, coriander, nutmeg) and sauté for an additional minute.
- Add butternut squash cubes and vegetable broth; bring to a gentle boil.
- Reduce heat and simmer until squash is tender, about 20-25 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Season with salt and pepper to taste, and serve hot with optional toppings.
Notes
For extra creaminess, stir in a splash of coconut milk or heavy cream just before serving. This soup doubles easily for batch cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American