Serves 4-6 people | Prepared in 50 mins | Difficulty: Moderate
Indulge in the creamy and comforting flavors of this Butternut Squash Soup. Roasted butternut squash blends perfectly with sweet apple and a hint of cinnamon, creating a velvety texture and rich taste. Enhanced with a touch of coconut milk, every spoonful offers a warm, nourishing, and slightly sweet experience that’s perfect for chilly days.
Ingredients
- 1 medium butternut squash (about 1 kg / 2 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, chopped
- 1 medium apple, peeled, cored, and chopped
- 1 liter (4 cups) vegetable broth
- 120 ml (1/2 cup) coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Optional: pumpkin seeds and fresh parsley for garnish
Instructions
1. Roast the Butternut Squash
Preheat the oven to 200°C (400°F). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
2. Sauté the Vegetables
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
Add the minced garlic, chopped carrot, and apple. Cook for another 5 minutes, stirring occasionally.
3. Combine and Simmer
Add the roasted butternut squash to the pot along with the vegetable broth and ground cinnamon. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until all the vegetables are tender.
4. Blend the Soup
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.
5. Add Cream and Season
Stir in the coconut milk or heavy cream and season with salt and pepper to taste. Heat the soup gently until warmed through.
6. Serve
Ladle the soup into bowls and garnish with a drizzle of coconut milk, pumpkin seeds, and fresh parsley if desired. Serve hot with crusty bread on the side.
