Go Back
–+ servings

Cozy Roasted Butternut Squash Soup (Silky & Rich)

Velvety smooth roasted butternut squash soup pureed with caramelized garlic, warm nutmeg, and coconut cream. The ultimate nourishing cozy fall lunch!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 bowls
Calories: 195
Ingredients Method Nutrition

Ingredients
  

  • 1 large large butternut squash (approx 3 lbs), halved and seeds scooped
  • 2 tbsp extra virgin olive oil, divided
  • 1 medium yellow onion, finely diced
  • 4 cloves fresh garlic cloves, peeled
  • 4 cups low-sodium vegetable broth or halal chicken broth
  • 1/2 cup full-fat coconut milk or heavy cream
  • 1 tsp pure maple syrup
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh sage leaves, chopped
  • 1 tsp each kosher salt and freshly cracked black pepper
  • 3 tbsp toasted pepitas (pumpkin seeds) and extra cream for garnish

Method
 

  1. Roast Squash & Garlic: Preheat oven to 400°F (200°C). Brush halved butternut squash with 1 tbsp olive oil, salt, and pepper. Place cut-side down on baking sheet with garlic cloves wrapped in foil. Roast 40-45 minutes until tender and caramelized.
  2. Sauté Aromatics: In a Dutch oven over medium heat, warm remaining 1 tbsp olive oil. Sauté diced onion and chopped sage for 5-6 minutes until soft and fragrant.
  3. Simmer: Scoop roasted squash flesh into the pot with roasted garlic, vegetable broth, maple syrup, and nutmeg. Simmer gently for 8-10 minutes.
  4. Puree: Puree soup with an immersion blender until completely smooth and velvety.
  5. Finish & Serve: Stir in coconut cream, season with salt and pepper to taste, and serve hot garnished with toasted pepitas, sage, and a cream swirl.

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 5gSodium: 380mgPotassium: 560mgFiber: 5gSugar: 8gVitamin A: 1250IUVitamin C: 35mgCalcium: 85mgIron: 1.8mg

Tried this recipe?

Let us know how it was!