Description
Butternut squash soup is a creamy, comforting dish that combines the sweetness of squash with savory spices. Perfect for cozy evenings or gatherings, this recipe is sure to delight!
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Prep your ingredients: Peel and cube the butternut squash, chop the onion, and mince the garlic.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and squash: Stir in minced garlic and cubed butternut squash; cook for another 5 minutes until fragrant.
- Pour in broth: Add vegetable broth to cover the vegetables completely, bring to a gentle boil, then reduce heat to simmer.
- Incorporate coconut milk and seasonings: After about 15-20 minutes, when veggies are tender, stir in coconut milk, salt, pepper, and nutmeg.
- Blend until smooth: Use an immersion blender or transfer to a regular blender to blend until silky smooth.
Notes
- For added sweetness, roast the butternut squash before cooking.
- Experiment with spices like chili powder or herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg