Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1200 g Butternut squash; 200 g onion; 15 g garlic; 800 ml vegetable broth; 400 ml coconut milk; 30 ml olive oil; 5 g sage; 6 g salt; 2 g pepper

Creamy and comforting butternut squash soup with a hint of sweetness. Naturally dairy-free and perfect for a cozy autumn evening. Roasting the squash enhances the flavor.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 245
Protein: 4 g
Fat: 12 g
Carbs: 32 g

Ingredients

for 4 servings

Butternut squash1200 g
onion200 g
garlic15 g
vegetable broth800 ml
coconut milk400 ml
olive oil30 ml
sage5 g
salt6 g
pepper2 g

Method

4 steps

Preheat oven to 200C. Toss cubed butternut squash, onion wedges, and garlic cloves with olive oil on a baking sheet.
Roast vegetables for 35 minutes until tender and slightly browned.
Transfer roasted vegetables to a blender, add vegetable broth and coconut milk, and blend until smooth.
Pour the mixture into a pot, simmer for 5 minutes, then stir in sage, salt, and pepper before serving.