Description
Warm up with this creamy butternut squash soup, featuring rich flavors and a velvety texture. Perfect for cozy evenings, it’s a delightful dish that will please everyone.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tablespoons extra virgin olive oil
- 6 fresh sage leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5–7 minutes). Add minced garlic and cook for an additional minute.
- Pour in the vegetable broth and add the roasted butternut squash along with sage leaves. Simmer on low heat for 10–15 minutes.
- Using an immersion blender, purée the mixture until smooth. Stir in coconut milk and gently heat through without boiling.
- Serve hot with crusty bread or your choice of toppings.
Notes
- For added warmth, include a pinch of nutmeg or cinnamon.
- To enhance flavor, consider adding roasted garlic.
- Leftovers can be stored in the fridge for up to five days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg