Description

Cozy up this fall with a delightful Butternut Squash Soup that warms the heart and tantalizes the taste buds. This creamy, nutrient-rich soup combines the natural sweetness of butternut squash and carrots with aromatic herbs, creating a comforting dish perfect for chilly evenings. Enhanced with coconut milk for richness and topped with toasted pumpkin seeds, it’s not just a meal; it’s an experience that brings family and friends together around the table.

Ingredients

Scale

1 medium butternut squash (about 2 cups cubed)
2 large carrots (about 1 cup chopped)
1 medium yellow onion (chopped)
3 garlic cloves (minced)
4 cups low-sodium vegetable broth
1 cup coconut milk
2 sprigs fresh thyme
2 tbsp olive oil
Salt and pepper to taste
¼ cup toasted pumpkin seeds
Sour cream or yogurt

Instructions

Prep the veggies by peeling and dicing the butternut squash and chopping the carrots.
In a large pot over medium heat, add olive oil, diced onions, and minced garlic. Sauté until onions are translucent.
Stir in cubed butternut squash and chopped carrots; cook for about five minutes until slightly tender.
Pour in vegetable broth, cover veggies entirely, bring to a boil, then reduce heat to simmer for about 20 minutes until soft.
Blend until smooth using an immersion blender or regular blender, adjusting texture as desired.
Return to pot, stir in coconut milk and fresh thyme, seasoning with salt and pepper to taste.
Serve hot, garnished with toasted pumpkin seeds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 6g
Sodium: 350mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Customize your soup by adding seasonal vegetables like sweet potatoes or spices such as nutmeg or cinnamon for extra warmth. Store leftovers in airtight containers for up to five days; reheat gently on the stove.