Description
A warm and comforting vegan-friendly soup made with roasted butternut squash and savory spices, perfect for chilly days.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional toppings: cream, croutons, or pumpkin seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper and spread on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until softened.
- Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Serve warm with optional toppings.
Notes
Make sure to roast the squash until it’s tender for the best flavor. You can add spices like nutmeg or cumin for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg