Roasted Butternut Squash Soup - Vegan
The Roasted Butternut Squash Soup brings the warmth and comfort of autumn directly to your table. This creamy soup is a delightful blend of sweet and savory flavors, thanks to the roasted butternut squash, aromatic spices, and rich coconut milk. Perfectly seasoned with a touch of cinnamon, nutmeg, and cumin, each spoonful offers a burst of autumnal goodness.
Ingrédients
- 1 large butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cumin
- 1 cup coconut milk
- Salt and and pepper to taste
- 1 tablespoon maple syrup (optional)
- Pumpkin seeds seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the squash in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.
- In a large pot, sauté the chopped onion and minced garlic until translucent and fragrant.
- Add the roasted butternut squash to the pot along with the vegetable broth, ground cinnamon, ground nutmeg, and ground cumin. Bring to a boil, then reduce to a simmer for about 10 minutes.
- Stir in the coconut milk and maple syrup (if using). Adjust the seasoning with salt and pepper to taste.
- Serve the soup hot, garnished with pumpkin seeds if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 25g | Protéines: 3g | Fat: 8g | Sucre: 7g
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