Spiced Cinnamon Butternut Squash Soup
A warm and comforting spiced cinnamon butternut squash soup perfect for autumn evenings, featuring aromatic spices and a velvety texture. Ideal for those seeking a flavorful vegan soup with a hint of cinnamon.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
2 lbs butternut squash
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp cayenne pepper
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Cut the butternut squash in half, remove seeds, and drizzle with olive oil. Place on a baking sheet and roast for 45 minutes or until tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
3. Scoop the roasted squash flesh into the pot. Add cinnamon, nutmeg, cayenne, and mix well.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in coconut milk, salt, and pepper to taste. Let it heat through for another 5 minutes.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over medium heat, stirring occasionally, until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
