Description
Butternut squash soup is a comforting bowl of creamy goodness, perfect for chilly evenings. This vibrant soup combines the natural sweetness of butternut squash with aromatic spices to create a warm and inviting dish that pleases every palate. Easy to prepare and versatile enough for any occasion, it’s a delightful choice for both cozy dinners and festive gatherings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/4 tsp ground nutmeg
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sauté chopped onions in olive oil over medium heat for about 5 minutes until translucent. Add minced garlic and cook for another minute.
- Add roasted squash and vegetable broth to the pot; bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the mixture until smooth using an immersion blender or by carefully transferring to a blender.
- Stir in coconut milk and nutmeg; season with salt and pepper. Heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg