Roasted Butternut Squash Soup

A creamy, hearty winter soup packed with flavor and warmth—perfect for chilly nights.

Why You’ll Love It:

• Cozy and comforting
• Naturally gluten-free
• Easy to batch cook

Ingredients:

• 1 large butternut squash, peeled & cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves
• 3 cups vegetable broth
• ½ cup cream or coconut milk
• Salt & pepper to taste

Instructions:

1. Roast squash cubes with olive oil at 400°F (200°C) for 25 minutes.
2. Sauté onion and garlic until fragrant.
3. Add roasted squash and broth, simmer for 10 minutes.
4. Blend until smooth, stir in cream, and season.

Tips & Variations:

• Garnish with pumpkin seeds for crunch.
• Use coconut milk for a vegan option.
• Add curry powder for spice.