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Classic Butternut Squash Soup

Name: Classic Butternut Squash Soup
Total time: 45 min
Ingredients: 1 medium butternut squash (about 2 lbs); 1 medium onion; 2 cloves garlic; 4 cups vegetable broth; 1 cup coconut milk; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg

45 min 141 kcal par portion Facile

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Cut the butternut squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side up.
3
Drizzle the olive oil over the squash and season with a pinch of salt and pepper. Roast in the oven for about 45 minutes, or until the flesh is tender.
4
While the squash is roasting, chop the onion and garlic.
5
In a large pot, heat a small amount of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
6
Once the squash is done roasting, scoop out the flesh and add it to the pot with the onions and garlic.
7
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
8
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
9