Description

A velvety, nutrient-packed fall soup made with roasted butternut squash, warm spices, and optional creamy swirl or coconut milk. Perfect for cozy weeknights or entertaining.

Ingredients

Scale

1 large butternut squash (2½–3 lbs), peeled, seeded, and cubed

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

2 cloves garlic, minced

3 tablespoons olive oil

4 cups low-sodium vegetable broth

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon paprika (optional)

Salt and freshly cracked black pepper, to taste

½ cup coconut milk or heavy cream (optional)

Instructions

1. Preheat oven to 400°F (200°C) and toss squash cubes with 1–2 tablespoons olive oil, salt, and pepper; roast 25–30 minutes until caramelized.

2. Heat remaining olive oil in a large pot over medium heat; sauté onion and carrots until softened, about 5–6 minutes.

3. Add garlic, cinnamon, nutmeg, and paprika; cook 1 minute until fragrant.

4. Add roasted squash and vegetable broth; bring to a boil, then reduce heat and simmer 15–20 minutes.

5. Use an immersion blender to puree soup until smooth (or blend in batches in a countertop blender).

6. Stir in coconut milk or cream if desired; season with salt and pepper to taste.

7. Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of yogurt or herbs, and serve with crusty bread.

Prep Time: 15 mins
Cook Time: 45 mins

Nutrition

Calories: 220
Sodium: 350
Fat: 10
Carbohydrates: 32
Protein: 3