Roasted Butternut Squash Soup [ 60 min ]
Indulge in the comforting flavors of autumn with our Creamy Roasted Butternut & Sage Soup. Each spoonful is a harmony of sweet butternut squash, fragrant sage, and warming nutmeg, making it a perfect dish for the colder months. The velvety texture and rich flavor make this soup not only a treat for the palate but also a nourishing and wholesome choice. Enjoy it as a starter or a light main course, delighting in its simplicity and depth. Ready in just an hour, it’s an ideal option for a cozy dinner.
Ingrédients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh sage, chopped
Instructions
- Preheat 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 for 25-30 minutes until tender and slightly caramelized.
- Heat remaining olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until translucent.
- Add the garlic and cook for another minute until fragrant.
- Add the roasted butternut squash, vegetable broth, coconut milk, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the chopped sage and simmer for an additional 5 minutes.
- Serve hot, topped with a sprinkle of fresh sage and a drizzle of coconut milk if desired.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 27gProtéines: 3gFat: 12gSucre: 6g
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