Simple Roasted Butternut Squash Cinnamon Soup

Warm your soul with this Simple Roasted Butternut Squash Cinnamon Soup, a cozy blend of sweet and savory flavors perfect for the fall and winter months. This recipe highlights the natural sweetness of caramelized roasted butternut squash, complemented by the warming spice of cinnamon and a creamy finish with velvety coconut milk. It's a wholesome, plant-based soup that's effortlessly comforting yet elegant enough for entertaining. Ready in just over an hour, this nourishing dish includes fragrant sautéed onions and garlic, plus an optional sprinkle of nutmeg for added depth. Garnish with crunchy pumpkin seeds for a beautiful, textural contrast. Whether served as a light main course or a starter, this dairy-free and gluten-free soup will brighten any table while being easy to prepare and utterly satisfying.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pounds butternut squash
• 2 tablespoons olive oil
• 1 medium yellow onion
• 2 large garlic cloves
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon nutmeg (optional)
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Then chop it into 1-inch cubes.

Step 3

Place the squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt and pepper. Toss to coat evenly.

Step 4

Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized, turning halfway through.

Step 5

While the squash is roasting, peel and chop the onion and garlic.

Step 6

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.

Step 7

Add the garlic and ground cinnamon to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant.

Step 8

Once the squash is roasted, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.

Step 9

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy.

Step 10

Stir in the coconut milk, salt, black pepper, and nutmeg (if using). Adjust the seasoning to taste.

Step 11

Heat the soup gently over low heat for another 2-3 minutes, stirring occasionally. Do not let it boil.

Step 12

Serve warm, garnished with pumpkin seeds if desired.

Nutrition Facts

Serving size	(2261.5g)

Amount per serving	% Daily Value*
Calories	1228.4

Total Fat 46.2g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4682.4mg	0%
Total Carbohydrate 194.8g	0%
Dietary Fiber 45.4g	0%
Total Sugars 53.8g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 602.4mg	0%
Iron 12.7mg	0%
Potassium 4859.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 9.6%

Carbs: 59.0%