Roasted Butternut Squash Soup
A creamy and comforting roasted butternut squash soup that captures the essence of autumn, perfect for chilly evenings or impressing guests.
Ingredients
Main ingredients
- 1 whole butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cashew cream or coconut milk
- to taste Salt and pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut your butternut squash in half, scoop out the seeds, and peel and cube the flesh.
Roasting Vegetables
- On a baking sheet, toss the cubed butternut squash, onion, and carrots with olive oil, salt, and pepper.
- Roast for about 30 minutes or until tender and slightly caramelized.
Cooking
- While the vegetables are roasting, heat a pot over medium heat, add a splash of olive oil, and sauté the minced garlic until fragrant.
- Once roasted, add the vegetables to the pot along with the vegetable broth.
- Bring to a boil, then reduce to a simmer for about 10 minutes.
Blending
- Use an immersion blender to puree the soup until smooth. If using a regular blender, let it cool slightly before blending in batches.
Finishing Touch
- Stir in the cashew cream or coconut milk to achieve your desired creaminess.
Notes
Consider adding a squeeze of lemon juice or a dash of cayenne pepper for extra zest. Garnish with fresh thyme or parsley for vibrant touches. Serve with crusty bread or a sprinkle of roasted pumpkin seeds for delightful crunch.