Roasted Butternut Soup Recipe
Warm your soul with our creamy Roasted Butternut Soup, a delightful blend of sweet, caramelized butternut squash and savory herbs. Each spoonful is a luxurious embrace of autumn flavors, finished with a drizzle of rich olive oil and a sprinkle of toasted pumpkin seeds for a satisfying crunch. Perfectly comforting, it's a bowl of seasonal goodness that will leave you craving more.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle a tablespoon of olive oil over the cut sides. Sprinkle with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30-35 minutes, or until tender.
- 2
Cook the Aromatics
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- 3
Combine and Simmer
Once the squash is done roasting, scoop out the flesh and add it to the pot with the onions and garlic. Pour in the vegetable broth, and add salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. If using a blender, be cautious of the hot liquid.
- 5
Finish with Coconut Milk
Stir in the coconut milk and heat through. Adjust seasoning if necessary.
- 6
Serve
Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
