Description
Butternut squash soup is a cozy and creamy delight that perfectly captures the essence of fall. With its velvety texture and warming spices like nutmeg and cinnamon, this soup is not only delicious but also incredibly easy to make. Perfect for chilly nights or as an impressive dish for gatherings, each spoonful is bursting with flavor that will comfort your soul.
Ingredients
Scale
- 2 cups butternut squash (peeled and cubed)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and chopping the butternut squash into cubes. 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 garlic and cook until fragrant (about 1 minute).
- Stir in the butternut squash and pour in the vegetable broth until covered. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- Blend the mixture until smooth using an immersion blender or regular blender. If desired, leave some texture.
- Mix in coconut milk, nutmeg, and cinnamon, blending again if preferred. Taste and adjust seasoning as needed.
- Serve hot in bowls, drizzled with olive oil or topped with croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg