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Roasted Butternut Squash Soup: A Cozy and Nourishing Delight

Roasted Butternut Squash Soup
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A warm and comforting soup made with roasted butternut squash, perfect for chilly days.

Ingredients

Scale
  • 1 large butternut squash
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half and remove the seeds.
  3. Drizzle olive oil over the cut sides and place them on a baking sheet, cut side down.
  4. Roast for 30-40 minutes until tender.
  5. In a pot, sauté onion in olive oil until translucent.
  6. Add garlic and cook for another minute.
  7. Scrape the flesh of the roasted squash into the pot.
  8. Add vegetable broth, salt, pepper, cinnamon, and nutmeg.
  9. Simmer for 10 minutes, then blend until smooth.

Notes

  • Serve warm and garnish with a drizzle of olive oil.
  • This soup can be made ahead and stored in the refrigerator.

Nutrition

Keywords: Roasted Butternut Squash Soup, soup, cozy, nourishing

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