If you’re looking for a comforting fall meal, look no further than this Butternut Squash Soup. Creamy, rich, and full of autumn flavors, this soup is perfect for cozy dinners or quick lunches. Plus, it’s loaded with nutrients to keep you warm and healthy during the colder months.
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup coconut milk or cream
- Olive oil for roasting
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper. Roast for 25 minutes until tender.
- In a large pot, sauté the onion and garlic until soft. Add the roasted squash, broth, cinnamon, and nutmeg.
- Simmer for 10 minutes, then blend until smooth.
- Stir in the coconut milk and season to taste. Serve with a swirl of cream and roasted seeds.
Health Benefits:
Butternut squash is packed with vitamins A and C, making this soup a nutritious option that’s also low in calories.