Zesty Roasted Butternut Squash Soup (No Cream)
This dairy-free beauty is all about roasted depth and vibrant flavor. A squeeze of citrus and a sprinkle of spice elevate the sweetness of the squash without weighing it down. It’s simple, satisfying, and great for guests or special fall lunches.
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Zesty Roasted Butternut Squash Soup (No Cream)
4
servingsKeep the screen of your device on
Ingredients
1 medium butternut squash (about 2.5 to 3 lbs), peeled and cubed
1 tablespoon olive oil (or avocado oil for a neutral flavor)
1 large yellow onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
1/4 teaspoon cayenne pepper (optional for heat)
4 cups low-sodium vegetable broth
1 medium carrot, peeled and sliced
1/2 teaspoon ground coriander (optional, for citrusy undertones)
Salt and black pepper, to taste
Juice of 1/2 lemon, to finish
- Optional Garnishes
Toasted pumpkin seeds
Coconut yogurt or swirl of olive oil
Chopped fresh herbs like parsley or cilantro
Directions
- Roast the squash: Preheat oven to 400°F (200°C). Toss cubed squash with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, until tender and golden at the edges.
- Sauté aromatics: In a large pot, heat remaining oil over medium. Add onion and carrot; cook for 6 to 8 minutes until soft. Stir in garlic, ginger, cayenne, and coriander; cook 1 minute more.
- Simmer: Add roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
- Blend: Use an immersion blender to purée until smooth. Stir in lemon juice and season with salt and pepper.
- Serve: Ladle into bowls and add toppings as desired.
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