Description
Butternut Squash Soup with Pistachio Swirl is a warm, creamy delight that captures the essence of fall in every spoonful. The rich sweetness of roasted butternut squash combined with the nutty flavor of toasted pistachios creates a comforting dish perfect for cozy nights or impressing guests.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/2 cup unsalted pistachios, toasted
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prep your ingredients by peeling and cubing the butternut squash. Chop the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until soft (about 5 minutes).
- Add cubed butternut squash and vegetable broth. Bring to a gentle boil, then reduce to a simmer for about 20 minutes until the squash is tender.
- Blend the mixture using an immersion blender until smooth.
- Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Simmer for an additional 5 minutes.
- For the pistachio swirl, mash toasted pistachios with a drizzle of olive oil until slightly chunky.
- Serve warm topped with pistachio swirl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg