Description
Warm and creamy, this butternut squash soup is a delightful blend of earthy sweetness and spices, perfect for cozy nights or entertaining guests.
Ingredients
Scale
- Key Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp grated fresh ginger
- 0.5 tsp ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Instructions
- 1. Prepare Your Ingredients
- Peel and cube the butternut squash into even pieces. Chop the onion and mince the garlic.
- 2. Sauté the Aromatics
- In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and stir until fragrant (roughly 1 minute).
- 3. Cook the Squash
- Add the cubed butternut squash to the pot along with grated ginger and nutmeg. Stir everything together and pour in vegetable broth. Bring to a gentle simmer and cook until the squash is tender (about 20 minutes).
- 4. Blend Until Smooth
- Use an immersion blender or carefully transfer the mixture to a countertop blender to puree until smooth. For extra creaminess, blend in coconut milk.
- 5. Season to Taste
- Return the blended soup to the pot. Season with salt and pepper according to taste, warming through on low heat.
- 6. Serve & Enjoy
- Ladle into bowls and garnish with pumpkin seeds or a drizzle of coconut milk for an appealing finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg