Description
Butternut squash soup is the ultimate comfort food, perfect for cozy evenings. This creamy, velvety soup combines the natural sweetness of roasted butternut squash with aromatic spices, creating a delightful dish that warms both the body and soul. With a vibrant orange hue and rich flavor, it’s an ideal starter or main course for chilly nights. Plus, it’s easy to make in under an hour! Enjoy it with crusty bread and maybe a sprinkle of pumpkin seeds for added crunch.
Ingredients
Scale
- 3 cups butternut squash (peeled and cubed)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash.
- In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until translucent.
- Add the cubed squash and vegetable broth; stir to combine.
- Season with cinnamon, nutmeg, salt, and pepper. Simmer for 20-25 minutes until squash is tender.
- Blend the mixture until smooth using an immersion blender or standard blender.
- Stir in coconut milk and heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg