The Golden Autumn Roasted Butternut Squash Soup is a celebration of fall flavors in a single, heartwarming bowl. The vibrant orange of the roasted squash paired with the creamy coconut milk creates a visually striking and nutritious dish. Enhanced with the aromatic spices of cinnamon and nutmeg, this soup is not only comforting but also bursting with flavor. Ready in under an hour, it’s the perfect choice for a cozy dinner or an impressive first course for a fall gathering. Enjoy the rich, velvety texture and delightful taste that will keep you coming back for more.
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- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pumpkin seeds seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with 1 tablespoon of olive oil and spread them onto a baking sheet.
- Roast the squash in the oven for 25-30 minutes, or until tender and lightly browned.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and garlic, sauté until fragrant and the onion is translucent, about 5-6 minutes.
- Add the roasted butternut squash to the pot along with the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, cinnamon, nutmeg, salt, and black pepper. Simmer for an additional 5 minutes.
- Serve the soup hot, garnished with pumpkin seeds.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 30g | Protéines: 4g | Fat: 16g | Sucre: 7g