Butternut Squash Soup
Warm up this fall with a comforting bowl of butternut squash soup, perfect for chilly evenings. This rich and creamy dish combines the sweetness of roasted butternut squash with aromatic spices like cinnamon and nutmeg, creating a delightful experience in every spoonful. Quick and easy to prepare, it’s the ultimate cozy meal for family gatherings or solo nights in front of your favorite show.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep your ingredients by washing and cutting the vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (3-4 minutes) then add garlic and cook for another minute.
- Stir in the butternut squash and carrots with a pinch of salt; sauté for another 5 minutes until slightly softened.
- Pour in the vegetable broth to cover the veggies; bring to a gentle boil, then reduce heat and simmer for about 20 minutes or until tender.
- Allow to cool slightly before blending until smooth with an immersion blender or regular blender.
- Return blended soup to low heat; stir in coconut milk, cinnamon, nutmeg, salt, and pepper to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg