Description
Indulge in this velvety creamy butternut squash soup, perfect for cozy nights or gatherings. Its sweet and savory flavor warms your soul with every spoonful.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled and cubed
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Peel and chop the butternut squash into cubes.
- Sauté Your Vegetables: In a large pot over medium heat, add olive oil. Once hot, add the chopped onions and minced garlic. Sauté until fragrant and translucent, about five minutes.
- Add the Butternut Squash: Stir in the cubed butternut squash along with salt and pepper. Cook for another five minutes.
- Simmer Away: Pour in enough vegetable broth to cover the squash (approximately four cups). Bring to a simmer and cook for around twenty minutes or until the squash is tender.
- Blend It Smooth: Remove from heat and let cool slightly. Use an immersion blender or transfer batches into a countertop blender to puree until silky smooth.
- Add Coconut Milk: Return the blended soup to the pot and stir in coconut milk, cinnamon, and nutmeg. Heat gently until warmed through, avoiding boiling.
- Serve: Ladle into bowls, garnishing with an extra swirl of coconut milk or fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added depth of flavor, roast the butternut squash before blending. - Experiment by adding ginger or swapping butternut squash with sweet potatoes. - Top with toasted pumpkin seeds for an extra crunch.