Description

This creamy butternut squash soup with herbs combines roasted squash, aromatic thyme and sage, and a touch of coconut milk for a cozy fall meal. It is simple to prepare and perfect for busy weeknights.

Ingredients

Scale

1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cubed

1 medium onion, chopped

2 garlic cloves, minced

3 cups vegetable broth

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon fresh thyme leaves

1 tablespoon fresh sage leaves

1/2 cup coconut milk (optional)

Instructions

1. Preheat the oven to 400 degrees f and line a baking sheet with parchment paper

2. Toss the cubed squash with olive oil, salt, and pepper and spread in a single layer on the baking sheet

3. Roast the squash for 30 minutes until tender and lightly browned, turning once halfway through

4. Meanwhile, heat a saucepan over medium heat and sauté the onion and garlic until softened and fragrant

5. Add the roasted squash to the saucepan along with thyme, sage, and vegetable broth

6. Bring to a simmer and cook for 10 minutes to meld the flavors

7. Transfer the mixture to a blender or use an immersion blender to puree until smooth

8. Return the soup to the saucepan, stir in coconut milk if using, and adjust seasoning with salt and pepper

9. Ladle the soup into bowls and garnish with extra herbs or a swirl of coconut milk

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: soup
Method: roasting and blending
Cuisine: american

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 6
Sodium: 400
Fat: 8
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 24
Fiber: 4
Protein: 3
Cholesterol: 0

Keywords: butternut squash soup, fall soup, creamy squash, vegan soup, herb soup, easy soup, autumn recipe