Description
Avocado & Butternut-Squash Soup is a creamy, nutritious delight that warms your soul with every spoonful. The rich flavors of roasted butternut squash blend seamlessly with ripe avocados, creating a velvety texture that?s perfect for cozy evenings or elegant gatherings. This easy-to-follow recipe requires minimal ingredients and offers a satisfying dish packed with vitamins and healthy fats. Serve it warm alongside crusty bread or a fresh salad for a complete meal that impresses guests and nourishes the body.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeds removed
- 2 ripe avocados, peeled and pitted
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400?F (200?C). Place the butternut squash cut-side down on a parchment-lined baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Saut? chopped onions and minced garlic until translucent and fragrant (about 5 minutes).
- Once cool, scoop out the butternut squash flesh into the pot with saut?ed onions and garlic. Add vegetable broth and simmer gently.
- Stir in coconut milk and lime juice. Blend the mixture until smooth using an immersion blender or stand blender.
- Add the ripe avocado flesh to the blended soup and blend again until creamy.
- Taste and adjust seasoning with salt or additional lime juice if desired. Serve hot with garnishes like cilantro or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Saut?ing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 240g)
- Calories: 290
- Sugar: 7g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg