Butternut Squash Soup
by unknown · 4/29/2026
VegetarianVeganSoupHealthy
Silky smooth, naturally sweet soup with warm spices and a swirl of cream. The ultimate autumn bowl.
6 servingsPrep: 15 minCook: 40 minTotal: 55 min
Ingredients
Servings:
6
- 3 lbsbutternut squash, peeled and cubed
- 1 largeonion, chopped
- 4garlic cloves
- 4 cupsvegetable broth
- ½ cupcoconut milk or heavy cream
- 2 tbspolive oil
- ¼ tspground nutmeg
- ¼ tspground cinnamon
- to tastesalt and pepper
- for garnishpumpkin seeds
Instructions
- 1.Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast on a baking sheet 30 minutes until caramelized.
- 2.While squash roasts, cook onion in a pot over medium heat until soft. Add garlic and cook 1 minute.
- 3.Add roasted squash and broth. Bring to a simmer and cook 10 minutes.
- 4.Blend until completely smooth. Return to pot and stir in coconut milk, nutmeg, and cinnamon.
- 5.Season to taste, reheat gently, and serve garnished with pumpkin seeds and a drizzle of cream.