Description
Warm up with this creamy Butternut Squash Soup, spiced with cumin, cinnamon, and nutmeg. Perfect for chilly days, it pairs beautifully with crusty bread for a comforting meal.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh parsley for garnish
- Crusty bread for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds.
- Dice the squash into 1-inch cubes.
- Spread the diced squash on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- While the squash is roasting, heat a large pot over medium heat and add 1 tablespoon of olive oil.
- Add the chopped onion and sauté for about 5-7 minutes until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add the roasted butternut squash to the pot and stir to combine with the onions and garlic.
- Sprinkle in the ground cumin, ground cinnamon, and nutmeg. Stir well to coat the squash.
- Pour in the vegetable broth, ensuring the squash is fully submerged. Start with 3 cups for a thicker soup, adding more if needed.
- Bring to a gentle boil, then reduce heat to low and let simmer for 15-20 minutes.
- Taste the soup and adjust seasoning with salt and pepper as needed.
- Blend the soup using an immersion blender or carefully transfer to a countertop blender until smooth and creamy.
- Return the blended soup to the pot (if using a countertop blender) and stir in the coconut milk.
- Heat the soup over low heat for an additional 5 minutes, stirring occasionally.
- Taste one last time and adjust seasoning if necessary. Add more broth or water for desired consistency.
- Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread if desired.
Notes
- For a chunkier texture, blend only until combined, leaving some pieces of squash intact.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes