Creamy Butternut Squash Soup
Warm up with this delightful creamy butternut squash soup, a comforting blend of roasted squash, aromatic garlic, and coconut milk. Perfect for cozy evenings or festive gatherings, this velvety soup bursts with flavor and is sure to impress your guests. Easy to prepare and visually stunning, it’s like a hug in a bowl.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/4 tsp cinnamon or nutmeg for added warmth
Instructions
- Preheat the oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25 minutes until tender.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Stir in the roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and stir in coconut milk. Blend using an immersion blender until smooth.
- Taste and adjust seasoning with salt, pepper, or spices as desired. Serve hot garnished with fresh herbs or a swirl of coconut milk.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 440mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg