Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs), halved and seeds removed
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Fresh thyme or parsley (optional for garnish)
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Drizzle squash halves with 1 tbsp olive oil, season with salt and pepper. Roast cut side down on a baking sheet for 45 minutes, or until flesh is soft. Let cool slightly, then scoop out the flesh.
- Sauté the Aromatics: In a large pot, heat remaining olive oil over medium heat. Sauté onion until translucent, about 7 minutes. Add garlic, cinnamon, and nutmeg; cook another minute.
- Build the Soup: Add roasted squash and vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
- Blend: Remove from heat and use an immersion blender to puree until smooth. Or transfer in batches to a blender.
- Finish: Stir in coconut milk or cream. Taste and adjust seasoning.
- Serve: Ladle into bowls, garnish with herbs or a drizzle of cream.
Notes
- Make it spicy: Add a pinch of cayenne or chili flakes.
- Add apple: For sweetness, add a chopped apple with the onions.
- Use precut squash: Saves time—just roast on a tray and adjust timing.
- No coconut or cream? Use milk, cashew cream, or broth.