Description
Warm up your Friendsgiving celebration with a bowl of creamy butternut squash soup. This velvety dish combines roasted squash with aromatic garlic and spices for a comforting flavor experience. Perfect as an appetizer or a main course, this soup is easy to prepare and serves as the ideal centerpiece for your Friendsgiving gathering, inviting laughter and connection around the table.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400?F (200?C). Halve the butternut squash, remove seeds, and brush cut sides with olive oil.
- Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 40-45 minutes until tender and caramelized.
- While the squash roasts, heat olive oil in a pot over medium heat. Saut? diced onion and minced garlic until golden brown (about 5 minutes).
- Scoop out roasted squash flesh and add it to the pot along with vegetable broth and coconut milk. Simmer gently.
- Stir in cinnamon and nutmeg; allow flavors to meld for about 10 minutes.
- Use an immersion blender to blend until smooth. Adjust seasoning with salt and pepper as desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg