Alright, confession time – Christmas feasting has left me in a post-celebration slump, craving something comforting yet guilt-free as we head into January. Say hello to the superhero of winter eats: homemade Roasted Butternut Squash Soup. It's like a cosy hug for your taste buds and a lifesaver for those of us still recovering from the tempura prawns, Baileys, and toffee pennies overdose (just me?).

Picture this: the natural sweetness of roasted butternut squash, a dash of nutmeg, and a velvety texture that’s basically a warm blanket for your soul. Packed with vitamins, fibre, and antioxidants, it's not just delicious – it’s a nutrient-packed escape from the winter blues. Dive into a bowl (not literally) of this vibrant orange goodness, because let's face it, we all need a little comfort and sustenance to conquer these chilly days! 🍲✨

Ingredients:

- 1 medium-sized butternut squash, peeled and cubed (about 4 cups)

- 1 tablespoon olive oil

- Salt and pepper to taste

- 1 onion, chopped

- 2 cloves garlic, minced

- 4 cups vegetable broth

- 1/4 teaspoon nutmeg

- 1/2 cup coconut milk

- Fresh herbs and toasted seeds for garnish

Method:

1. Preheat the oven to 400°F (200°C).

2. Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for about 25-30 minutes or until tender and slightly caramelised.

3. In a large pot, sauté chopped onion and minced garlic until softened.

4. Add the roasted butternut squash to the pot along with vegetable broth and nutmeg. Bring to a simmer and cook for about 15-20 minutes.

5. Use an immersion blender or transfer the soup to a blender to puree until smooth.

6. Stir in coconut milk and adjust seasoning as needed.

7. Garnish with rosemary and before serving. Enjoy your homemade butternut squash soup!

Roasted Butternut Squash Soup Recipe