Description
Creamy butternut squash soup is the ultimate comfort dish for autumn, delivering a rich, velvety texture and a delightful mix of sweet and savory flavors. Infused with aromatic spices like cinnamon and nutmeg, this soup warms your soul with every spoonful. Perfect as a starter or main dish, it’s easy to prepare and guaranteed to impress at any gathering.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and dicing the butternut squash, onion, and mincing the garlic.
- In a large pot over medium heat, add olive oil. Sauté the onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Add diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer for about 20-25 minutes until the squash is tender.
- Remove from heat and let cool slightly. Blend until smooth using an immersion blender or regular blender.
- Return the blended mixture to low heat. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through.
- Serve warm, garnished with a drizzle of coconut milk or roasted pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg