Description
Butternut squash soup is the ultimate comfort food, perfect for chilly days and gatherings alike. This creamy, velvety soup combines the natural sweetness of roasted butternut squash with aromatic garlic and warm spices like cinnamon and nutmeg. It’s not only visually stunning with its vibrant orange hue but also versatile enough to be served as an appetizer or a hearty main dish with crusty bread. Experience a bowl of happiness that warms both body and soul!
Ingredients
- 1 medium butternut squash (about 2 lbs), halved
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Salt and pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper.
2. Place cut-side down on a lined baking sheet and roast for 30–40 minutes until tender.
3. In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another minute.
4. Scoop roasted squash into the pot, add vegetable broth, cinnamon, and nutmeg. Bring to a simmer for 10 minutes to meld flavors.
5. Puree soup until smooth using an immersion blender or regular blender (allow steam to escape).
6. Stir in coconut milk, adjust seasoning, and serve hot.
Notes
For extra depth of flavor, roast a few garlic cloves alongside the squash. Garnish with toasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of smoked paprika. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg