Ultimate Butternut Squash Soup
A warm and comforting butternut squash soup, creamy and slightly sweet, perfect for chilly days and packed with nutrients.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk (optional) For creaminess
- 2 teaspoons curry powder (optional) For added flavor
- Salt and pepper to taste
- Olive oil For roasting and sautéing
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
Cooking
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the roasted squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk and curry powder if using, and season with salt and pepper to taste.
- Serve warm.
Notes
For a creamier texture, blend the soup longer until very smooth. Use fresh spices for better flavor, and adjust seasoning to taste. Let the soup cool completely before storing.