Description
Warm up with a comforting bowl of Butternut Squash Soup with Pistachio Swirl. This creamy soup combines the sweetness of roasted butternut squash with a delightful nutty crunch from pistachios, creating an irresistible blend of flavors and textures. Perfect for chilly evenings or festive gatherings, this soup is not just a dish; it’s an experience that brings friends and family together.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- ½ cup unsalted roasted pistachios, finely chopped
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and dicing the butternut squash into even cubes. Chop the onion and mince the garlic.
- In a large pot over medium heat, warm olive oil until shimmering. Sauté onions until translucent, about 5 minutes.
- Add butternut squash, minced garlic, and cumin; sauté for an additional 2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes or until squash is tender.
- Blend the mixture until silky smooth using a blender or immersion blender.
- Return the blended soup to the pot; stir in coconut milk and season with salt and pepper as needed.
- For the pistachio swirl, chop pistachios finely and sprinkle on top when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg