Description
Creamy Butternut Squash Soup is a velvety, comforting dish that captures the essence of fall. Made with roasted butternut squash, fragrant spices, and creamy coconut milk, this soup is the perfect companion for chilly evenings. Its rich flavor and smooth texture make it ideal for cozy dinners or gatherings with friends. Serve it warm with your favorite toppings, and indulge in a bowl of pure comfort.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Prepare your ingredients: Peel and cube the butternut squash; dice the onions and garlic.
- 2. Sauté onions and garlic: In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until soft (about 5 minutes).
- 3. Add squash: Stir in cubed butternut squash, mixing well. Pour in vegetable broth.
- 4. Simmer: Bring to a gentle boil, then reduce heat to simmer for 20-25 minutes until squash is tender.
- 5. Blend: Let cool slightly before blending the mixture until smooth using an immersion blender or countertop blender.
- 6. Finish: Stir in coconut milk and season with salt and pepper. Serve hot with optional toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg