Description

Creamy butternut squash soup is the ultimate comfort food, perfect for chilly autumn evenings. This velvety smooth soup blends the natural sweetness of fresh butternut squash with aromatic spices and rich coconut milk, creating a delightful dish that warms both heart and soul. Ideal as a cozy dinner or an elegant starter at gatherings, this easy-to-make recipe will impress with its vibrant color and inviting aroma.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
1 medium onion, diced
4 cloves garlic, minced
4 cups low-sodium vegetable broth
1 can (14 oz) full-fat coconut milk
2 tbsp olive oil
Salt and pepper to taste
1 tsp ground cinnamon
½ tsp ground nutmeg

Instructions

Peel and cube the butternut squash. Dice the onion and mince the garlic.
In a large pot over medium heat, heat olive oil. Sauté onion until translucent (about 5 minutes), then add garlic and cook until fragrant.
Add butternut squash, salt, pepper, cinnamon, and nutmeg. Stir to coat.
Pour in vegetable broth to cover the veggies. Simmer for about 20 minutes until squash is tender.
Blend until smooth using an immersion blender or regular blender. Stir in coconut milk for extra creaminess.
Adjust seasoning if necessary before serving hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 6g
Sodium: 400mg
Fat: 16g
Saturated Fat: 13g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: - For enhanced flavor, roast the butternut squash before adding it to the soup. - You can substitute sweet potatoes for an interesting twist or add fresh herbs like thyme or sage. - Store leftovers in an airtight container in the fridge for up to five days; reheat gently on low heat.