Butternut Squash Soup
A warm, creamy, and healthy soup made with roasted butternut squash, onions, and a touch of coconut milk. It’s a light yet comforting dish to start your meal.
- 1 large butternut squash peeled and cubed
- 1 onion chopped
- 3 cups vegetable broth
- 1 can coconut milk optional for creaminess
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of nutmeg optional
Preheat oven to 400°F (200°C) and roast squash with olive oil for 25-30 minutes.
In a large pot, sauté onion until translucent.
Add roasted squash, broth, and seasonings. Simmer for 10-15 minutes.
Puree the soup with an immersion blender or in batches in a blender.
Stir in coconut milk (if using) and serve warm.