Description
Butternut squash soup is a comforting and velvety dish that embodies the essence of autumn. Its sweet, nutty flavor combined with warm spices creates a delightful experience for your taste buds. Perfect for cozy dinners or elegant gatherings, this easy-to-make soup transforms everyday ingredients into restaurant-quality comfort food. With a creamy texture from coconut milk and the aromatic richness of garlic and onion, every spoonful offers a warm embrace. Ideal for meal prep or impressing guests, this soup is both nutritious and delicious.
Ingredients
Scale
- 1 medium butternut squash (about 2 to 3 lbs), peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and dicing the butternut squash into 1-inch cubes. Chop the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Add cubed butternut squash, cinnamon, and nutmeg; cook for another 5 minutes to allow flavors to meld.
- Pour in vegetable broth, ensuring it covers all ingredients by about an inch. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until squash is tender.
- Blend the mixture until smooth with an immersion blender (or in batches using a standard blender).
- Stir in coconut milk and season with salt and pepper; gently heat for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg