Description
Butternut squash soup is the epitome of comfort food, delivering a velvety texture and a harmonious blend of sweet and savory flavors. Perfect for chilly days, this easy-to-make soup not only warms your soul but also brings back nostalgic memories of family gatherings. With its vibrant color and creamy consistency, it’s an irresistible dish that can be enjoyed solo or paired with crusty bread. Whether you’re hosting friends or just in need of comfort, this recipe will quickly become a staple in your home.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 4–5 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- 1. Prep Your Veggies: Peel and cube the butternut squash evenly. Chop the onion and mince the garlic.
- 2. Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic for an additional minute.
- 3. Add Squash and Broth: Incorporate cubed butternut squash and vegetable broth. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes until squash is tender.
- 4. Puree Until Smooth: Remove from heat and let cool slightly before blending until smooth using an immersion blender or regular blender.
- 5. Add Coconut Milk & Seasonings: Return pureed soup to pot over low heat, stir in coconut milk, nutmeg, salt, and pepper to taste.
- 6. Serve Warm & Enjoy: Ladle into bowls, garnish as desired, and savor your delicious creation!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added depth of flavor, roast the butternut squash before adding it to the soup. Feel free to substitute pumpkin for butternut squash or add spices like cinnamon for a unique twist.