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Spiced Butternut Squash Soup

  • Author: Hannah
  • Total Time: 45 minutes
  • Yield: Serves approximately 6

Description

Spiced Butternut Squash Soup is the ultimate comfort dish for chilly evenings. This creamy, aromatic soup combines the natural sweetness of butternut squash with warm spices like cumin and cinnamon, creating a delightful and satisfying flavor experience. Easy to make and perfect for gatherings, serve it alongside crusty bread or grilled cheese for a heartwarming meal that will keep you cozy.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and cubed
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare your ingredients by peeling and cubing the butternut squash. Dice the onion and mince the garlic.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant.
  3. Add cubed butternut squash to the pot, stirring for about 3 minutes before adding spices (cumin, cinnamon, nutmeg, cayenne). Cook for an additional 2 minutes.
  4. Pour in vegetable broth until it covers the vegetables. Bring to a boil, then reduce heat and simmer for about 20 minutes or until squash is tender.
  5. Blend the soup using an immersion blender or in batches using a regular blender until smooth.
  6. Stir in coconut milk and adjust seasoning if desired. Serve warm with optional garnishes like chili flakes or fresh herbs.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Blending
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 340mg
  • Fat: 13g
  • Saturated Fat: 11g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: - For added depth of flavor, roast the butternut squash before adding it to the soup. - You can substitute sweet potatoes for butternut squash for a different twist. - Leftovers can be stored in an airtight container in the fridge for up to five days or frozen for up to three months.

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Find it online: https://alldreamrecipes.com/cozy-spiced-butternut-squash-soup-recipe-for-fall-bliss/