Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey (optional for added sweetness)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- Fresh thyme for garnish
Feel free to adjust these ingredients to your taste. For instance, you can substitute the heavy cream with coconut milk if you prefer a dairy-free version, or add a pinch of nutmeg for extra warmth.
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and aromatic, about 5 minutes.
- Add the roasted butternut squash to the pot, along with the vegetable broth. Bring to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld beautifully.
- Using an immersion blender, puree the soup until smooth. You can also transfer it to a blender, but be cautious with the hot liquid.
- Stir in the heavy cream or coconut milk, and let it heat through for another 5 minutes. Taste and adjust seasoning as needed.
- Serve hot, garnished with a sprinkle of fresh thyme. Enjoy the soup with a slice of crusty bread, reminiscent of the rustic meals from my Devon childhood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
