Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk (or 1 cup heavy cream)
- Salt and pepper to taste
- Optional toppings: fresh thyme, roasted pumpkin seeds, a drizzle of olive oil
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
- Sauté the Onions and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in the cumin and cinnamon, cooking for about 1 minute to release their flavors.
- Combine: Add the roasted butternut squash to the pot, then pour in the broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until creamy.
- Add Coconut Milk: Stir in the coconut milk (or heavy cream) and simmer for another 5 minutes to combine the flavors. Taste and adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh thyme, roasted pumpkin seeds, or a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
