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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.
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F (200°C) and roast squash with olive oil for 25-30 minutes.
  2. In a large pot, sauté onion until translucent.
  3. Add roasted squash, broth, and seasonings. Simmer for 10-15 minutes.
  4. Puree the soup with an immersion blender or in batches in a blender.
  5. Stir in coconut milk (if using) and serve warm.