Description
Warm up your chilly evenings with this creamy and flavorful butternut squash soup. Bursting with the rich sweetness of roasted squash, aromatic garlic, and warming spices, each spoonful envelops you in comfort. Perfect for cozy nights or festive gatherings, this easy-to-make soup is sure to impress your family and friends while filling your kitchen with delightful autumn aromas.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 large sweet onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prepare ingredients by peeling and dicing the butternut squash into 1-inch cubes, dicing the onion, and mincing the garlic.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and sauté for an additional minute.
- Add diced butternut squash and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes until squash is tender.
- Blend the mixture until smooth using an immersion blender or a countertop blender (let it cool if using a blender).
- Return the blended soup to low heat; stir in coconut milk, cinnamon, nutmeg, salt, and pepper to taste.
- Serve warm with optional coconut milk drizzle or fresh herbs on top.
- 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: 200mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For extra flavor, roast the butternut squash before adding it to the soup. Customize the spice profile by adding ginger or curry powder. Store leftovers in airtight containers for up to five days; reheat gently on the stovetop.