Roasted Butternut Squash Soup
A creamy and healthy soup made with roasted butternut squash and aromatic spices, perfect to start your Thanksgiving feast.
Equipment
- 1 Baking sheet
- 1 Blender
- 1 Large pot
Ingredients
- 1 large butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 sweet onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper.
- Roast on a baking sheet for 25-30 minutes until tender.
- In a large pot, sauté onion and garlic until translucent.
- Add roasted butternut squash, vegetable broth, and cumin. Simmer for 10 minutes.
- Blend until smooth. Adjust seasoning with salt and pepper.
- Serve hot, garnished with a drizzle of olive oil, and optionally use pine nuts and a sprinkle of paprika and herbs.