Go Back
–+ servings
roasted-butternut-squash-soup-recipe

Roasted Butternut Squash Soup

This recipe is gluten free.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground nutmeg

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a large pot, heat a bit of olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  4. Add roasted butternut squash, vegetable broth, coconut milk, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes.
  5. Use a blender to puree the soup until smooth. Adjust seasoning with salt and pepper if needed.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Sodium: 800mg | Potassium: 600mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free
Tried this recipe?Let us know how it was!