Description
Creamy and comforting butternut squash soup.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds, peeled, seeded, and cubed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper (to taste)
- 1 cup coconut milk (or heavy cream)
- 2 tablespoons olive oil
- Fresh parsley or chives (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Stir in the cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend carefully.
- Return the soup to the pot if needed and stir in the coconut milk. Heat gently until warmed through and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley or chives if desired.
- Serve warm with crusty bread or a side salad.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Use vegetable broth for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg