Roasted Butternut Squash Soup
The most decadent, sheet pan roasted butternut squash soup! It starts off with one pan of vegetables blended with broth and coconut milk or heavy cream.
Servings: 4
Equipment
Ingredients
- 1 large butternut squash peeled and cubed
- 1 yellow onion roughly chopped
- 1 large garlic bulb cut in half
- pinch of nutmeg
- 2 sprigs thyme
- 1 tablespoon extra-virgin olive oil plus more for serving
- 1 cup canned coconut milk or heavy cream
- 2 cups vegetable broth
- kosher salt, sugar and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees. On a sheet tray or pan, add your cubed butternut squash, onion, garlic head (with peel on cut in half), pinch of nutmeg, thyme, kosher salt, pepper and extra-virgin olive oil. Mix well and cook for about 30 to 40 minutes until all your vegetables are fork tender.
- Transfer to a blender, and squeeze your roasted garlic out and discard the peel. Blend with coconut milk and broth until creamy.
- Adjust with kosher salt, pepper and a pinch of sugar as needed. Top with coconut drizzle, some fresh thyme and black pepper. Serve!
Notes
- Use your desired spices like paprika, carrots, curry powder, apples would work great too.
- Although this recipe is vegan, feel free to adjust to your liking with heavy cream and butter as well if you did prefer.
- Top this soup with anything you love, such as pumpkin seeds or sunflower seeds.
- To roast your butternut squash, you can purchase pre-cubed squash, cube and roast your own squash, or roast the squash halved and scoop out the flesh into the blender.
- For Storing: Place in an airtight container for 2 to 3 days in the fridge, or an airtight container up to 1 week in the freezer.
Nutrition
Calories: 217kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 480mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg