Description
Butternut squash soup is the ultimate comfort food for chilly evenings, featuring a creamy texture and a delightful blend of sweet and savory flavors. This recipe pairs roasted butternut squash with aromatic spices, creating a warm and inviting dish that’s perfect for cozy nights in or gatherings with loved ones. With its vibrant orange hue and rich taste, this soup is sure to become a favorite in your kitchen.
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (full-fat or light)
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and cubing the butternut squash. Chop the onion and mince the garlic.
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes).
- Stir in minced garlic, cumin, and nutmeg; cook for an additional 1-2 minutes until fragrant.
- Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until the squash is tender.
- Blend the mixture until smooth using an immersion blender or transfer to a regular blender (allow it to cool slightly first).
- Stir in coconut milk, heat gently until warmed through, and adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg