Description

Embrace the warmth of autumn with this cozy fall soup, brimming with hearty butternut squash, vibrant carrots, and a hint of spice. Perfect for chilly evenings, this soup is not only comforting but also easy to prepare, making it an ideal weeknight dinner. Gather your loved ones and enjoy a bowlful of seasonal goodness that will fill your home with delightful aromas and create lasting memories.

Ingredients

Scale

2 cups butternut squash, peeled and diced
1 cup carrots, peeled and diced
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
1 tsp ground cinnamon
½ tsp red pepper flakes (adjust to taste)
2 sprigs fresh thyme (leaves only)
Juice of 1 lemon (about 2 tbsp)
2 tbsp olive oil

Instructions

Prep your ingredients by peeling and dicing the butternut squash and carrots. Chop the onion and mince the garlic.
In a large pot over medium heat, add olive oil. Once shimmering, add onions and sauté until soft. Stir in garlic for about one minute until fragrant.
Add diced butternut squash and carrots; cook for about five minutes until slightly softened.
Pour in the vegetable broth to cover the vegetables completely. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
Using an immersion blender (or regular blender), puree the soup until smooth. If using a regular blender, let steam escape by removing the center cap.
Stir in coconut milk, cinnamon, red pepper flakes, thyme leaves, and lemon juice. Adjust seasoning as needed and warm through before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 6g
Sodium: 300mg
Fat: 11g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: Feel free to substitute seasonal vegetables based on what you have on hand. For added richness, top with a dollop of sour cream or fresh herbs before serving. This soup stores well in airtight containers for up to five days.