Description
Butternut Squash Soup is a creamy, comforting dish that envelops you in warmth with every spoonful. Perfect for chilly evenings or as a sophisticated starter for gatherings, this vibrant soup combines roasted butternut squash, aromatic spices, and a splash of coconut milk for richness. Easy to make and customizable, it will quickly become a favorite in your kitchen. Serve garnished with fresh herbs or crunchy croutons to elevate your dining experience.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the cubed butternut squash on a baking sheet for about 25 minutes or until tender.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then stir in minced garlic for an additional minute.
- Add the roasted squash to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Blend the mixture until smooth using an immersion blender or by transferring it to a regular blender in batches.
- Return the soup to low heat and stir in coconut milk. Adjust seasoning with salt and pepper, letting it simmer for another 5 minutes.
- Serve warm, garnished with fresh herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg