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Roasted Butternut Squash Soup

Caramelized roasted butternut squash blended into a silky, lightly spiced fall soup with coconut milk.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Drinks
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 2 tablespoons olive oil divided
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • ½ cup full-fat coconut milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons roasted pepitas for topping

Equipment

  • Rimmed baking sheet
  • Large soup pot
  • Immersion blender or countertop blender
  • Vegetable peeler

Method
 

  1. Step 1: Preheat the oven to 425°F and toss the squash with 1 tablespoon oil, salt, and pepper.
  2. Step 2: Roast 30 minutes, flipping once, until caramelized.
  3. Step 3: Sauté the onion in the remaining oil for 5 minutes.
  4. Step 4: Add the garlic, cinnamon, and nutmeg and cook for 1 minute.
  5. Step 5: Add the squash and broth and simmer for 10 minutes.
  6. Step 6: Blend until smooth and stir in the coconut milk.
  7. Tip: Blend longer for the silkiest texture.

Notes

Calories are an estimate per serving with coconut milk.
Use heavy cream instead of coconut milk for a classic version.