Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is a creamy, comforting dish that showcases the natural sweetness of roasted squash, enhanced with aromatic spices. Perfect for a cozy dinner, it's both nutritious and delicious.

Ingredients

• Butternut squash - 500 grams (peeled, cubed)
• Olive oil - 1 tablespoon
• Onion - 1 medium (diced)
• Garlic - 2 cloves (minced)
• Vegetable broth - 500 milliliters
• Coconut milk - 100 milliliters
• Ground cumin - 1 teaspoon
• Ground ginger - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for about 25 minutes, or until the squash is tender and slightly caramelized.
4. In a large pot over medium heat, add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, ground cumin, and ground ginger to the pot, and sauté for another minute until fragrant.
6. Add the roasted butternut squash to the pot, followed by the vegetable broth.
7. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
8. Remove from heat, and using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.
9. Stir in the coconut milk and adjust seasoning with additional salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune function and eye health.
• High in dietary fiber, promoting digestive health.

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