Description
Butternut squash soup is the ultimate fall comfort food, wrapping you in warmth and flavor. This creamy, velvety soup boasts a delightful balance of sweetness and spice, making it the perfect dish for chilly evenings. With simple ingredients and easy preparation, it promises to fill your kitchen with inviting aromas that will have everyone gathering around the table. Whether enjoyed as a cozy meal or garnished with toppings like toasted seeds or fresh herbs, this soup is sure to become a seasonal favorite.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ? tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Peel and cube the butternut squash. Dice the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and saut? onions until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Add cubed squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes or until squash is tender.
- Use an immersion blender to puree the mixture until smooth (or carefully transfer to a blender).
- Return to pot if necessary; stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat on low for another 5 minutes.
- Serve hot, garnished with optional toppings like toasted pumpkin seeds or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg