Roasted Butternut Squash Soup Recipe

Preparation Steps

1. 1

   Prepare the Butternut Squash

   Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 30-35 minutes, or until tender.

2. 2

   Sauté the Aromatics

   While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5-7 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes.

3. 3

   Combine Ingredients

   Once the butternut squash is roasted and cooled slightly, scoop the flesh into the pot with the onions and garlic. Add vegetable broth, coconut milk, nutmeg, and thyme. Stir to combine.

4. 4

   Blend the Soup

   Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the mixture in batches to a regular blender.

5. 5

   Adjust Seasoning

   Taste the soup and add salt and pepper as needed. Heat over low heat until warmed through.

6. 6

   Serve

   Ladle the soup into bowls and garnish with a drizzle of coconut milk and fresh thyme if desired.