Description

Butternut squash soup is a cozy, creamy delight perfect for chilly evenings. This velvety soup combines sweet butternut squash with aromatic spices and rich coconut milk, creating a warm hug in a bowl. Easy to prepare, it’s an ideal choice for busy weeknights or gatherings. Serve it as a comforting starter or pair it with crusty bread for a satisfying meal. Whip up this nourishing dish and relish every spoonful of its deliciousness.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp ground cumin
½ tsp ground nutmeg

Instructions

Prepare your ingredients by peeling and cubing the butternut squash. Chop the onion and mince the garlic.
In a large pot over medium heat, add olive oil. Sauté the onion until translucent (about 5 minutes), then add minced garlic and cook until fragrant (about 1 minute).
Stir in the cubed butternut squash along with cumin, salt, pepper, and nutmeg; cook for about 5 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and let simmer until the squash is tender (approximately 20 minutes).
Use an immersion blender to puree the soup until smooth—or carefully blend in batches.
Stir in coconut milk and warm through before serving. Garnish with roasted pumpkin seeds or a drizzle of olive oil.

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

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 3g
Sodium: 420mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: For added flavor, roast the butternut squash before blending. You can swap in sweet potatoes for a different twist or top with chili oil for some heat. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.