Roasted Butternut Squash Soup 

Ingredients: Gather butternut squash, onion, garlic, vegetable broth, coconut milk or cream, olive oil, and spices like cinnamon, nutmeg, salt, and pepper.

Preparation: Preheat oven and peel, seed, and chop butternut squash. Chop onion and garlic.

Roasting: Toss butternut squash, onion, and garlic with olive oil and spices. Roast until tender and caramelized.

Blending: Transfer roasted vegetables to a blender along with vegetable broth and coconut milk or cream. Blend until smooth.

Seasoning: Pour the blended mixture into a pot and season with additional spices, salt, and pepper to taste.

Simmer and Serve: Simmer the soup for a few minutes to allow flavors to meld.

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