Description
Warm up your evenings with this creamy butternut squash soup, bursting with rich flavors and aromatic spices. Perfect for chilly nights or festive gatherings, this velvety soup is as comforting as your favorite sweater. Ready in just under an hour, it’s a nutritious dish that satisfies the soul while being visually stunning. Serve it as a starter or alongside fresh bread, and watch everyone return for seconds!
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prep the ingredients by peeling and dicing the butternut squash into uniform pieces. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent (about 5 minutes).
- Add the diced butternut squash and minced garlic; stir for about 2–3 minutes.
- Pour in vegetable broth until it just covers the mixture; add cinnamon, nutmeg, salt, and pepper. Simmer gently for about 20 minutes until the squash is tender.
- Using an immersion blender or regular blender, puree until smooth.
- Stir in coconut milk; taste and adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg