Description
A rich, velvety plant-based soup featuring oven-roasted butternut squash and aromatics for a deep, caramelized flavor profile.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 tablespoon maple syrup
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash and chopped onion with olive oil, salt, and pepper on a sheet pan. Roast for 25-30 minutes until golden brown.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute.
- Add the roasted squash and onions to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until completely smooth.
- Stir in maple syrup, nutmeg, and lemon juice. Adjust salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American