Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 carrots, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and roast the garlic head wrapped in foil for about 30-40 minutes until soft.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, sauté until softened.
- Add the cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes until the squash is tender.
- Squeeze in the roasted garlic from the skins and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Adjust seasoning if necessary and serve hot.
Notes
Serve with a drizzle of olive oil or a spoon of plain yogurt. Add toasted seeds or chopped herbs for texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg