Creamy Butternut Squash Soup
Warm, comforting, and bursting with flavor, this creamy butternut squash soup is the perfect dish for chilly evenings. With its velvety texture and hint of sweetness from coconut milk, it invites you to gather around the table and enjoy a delightful experience. Easy to prepare and customizable with your favorite spices, this soup pairs beautifully with crusty bread or a crisp salad. Discover how this simple recipe can become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Simmering/Blending
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash (peeled, cubed)
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Prep Your Ingredients: Peel and cube the butternut squash into bite-sized pieces. Chop the onion and mince the garlic.
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Once shimmering, add onions and sauté until translucent (about 5 minutes).
- Add Squash & Garlic: Stir in cubed squash and minced garlic; sauté until slightly softened (approximately 5 minutes).
- Pour in Broth & Simmer: Add vegetable broth to cover veggies. Bring to a boil; reduce heat to simmer for about 20 minutes until tender.
- Blend Until Smooth: Use an immersion blender or transfer to a regular blender to puree until smooth.
- Add Coconut Milk & Spices: Return soup to low heat; stir in coconut milk, cinnamon, and nutmeg. Simmer gently for another 5 minutes while stirring occasionally. Serve hot, garnished with fresh herbs or croutons as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg