Description
Warm up with this creamy butternut squash soup, bursting with autumn flavors and perfect for chilly days. It’s easy to make and sure to impress!
Ingredients
Scale
- Key Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Instructions:
- 1. Prepare Your Ingredients: Peel and dice the butternut squash into small cubes. Chop the onion finely and mince the garlic.
- 2. Sauté Aromatics: In a large pot over medium heat, add olive oil. Once shimmering, add the chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and cook until fragrant (around another minute).
- 3. Add Squash and Spices: Stir in the diced butternut squash, cinnamon, and nutmeg. Cook for about 5 more minutes until well combined.
- 4. Add Broth: Pour in vegetable broth until the squash is submerged. Bring to a boil, then reduce heat and let it simmer uncovered for about 20-25 minutes or until fork-tender.
- 5. Blend Until Smooth: Use an immersion blender or carefully transfer batches to a regular blender to puree the mixture until smooth. Leave some chunks if you prefer texture.
- 6. Incorporate Coconut Milk: Stir in the coconut milk until well combined and heated through. Adjust seasoning with salt and pepper.
- 7. Serve: Ladle into bowls and garnish with a sprinkle of cinnamon or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg