Description
Butternut squash soup is a comforting, creamy delight that warms you from the inside out. With its sweet, nutty flavor and vibrant orange color, this soup is perfect for chilly evenings or casual gatherings. Easy to prepare, it combines roasted butternut squash with aromatic garlic, onion, and spices, resulting in a dish that feels like a warm hug in a bowl. Enjoy it as an appetizer or main course – your taste buds will thank you!
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion (chopped)
- 3 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 grated nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil and sprinkle with salt. Roast cut-side down on a baking sheet until tender (about 30-40 minutes).
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent (5-7 minutes).
- Stir in minced garlic along with cinnamon and nutmeg; cook for an additional minute until fragrant.
- Scoop out the roasted squash flesh into the pot and pour in vegetable broth; simmer for about 10 minutes to meld flavors.
- Blend the mixture until smooth using an immersion blender or regular blender (let cool slightly if using a regular blender).
- Return blended soup to low heat, stir in coconut milk, and season with salt and pepper as needed. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg