Description
Creamy Butternut Squash Soup is a warm, velvety delight that transforms simple ingredients into a comforting bowl of goodness. The roasted butternut squash lends a naturally sweet flavor, while aromatic spices create an inviting aroma that fills your kitchen. Perfect for chilly evenings or gatherings, this soup is not only easy to make but also visually stunning and packed with nutrients. Serve it up with a drizzle of coconut milk and a sprinkle of pumpkin seeds for an Instagram-worthy dish that everyone will love.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until tender. Allow to cool slightly.
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic for about 5-7 minutes until translucent.
- Scoop out the roasted squash and add it to the pot along with vegetable broth and coconut milk. Bring to a gentle simmer.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Stir in cinnamon and nutmeg, let simmer for another few minutes, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg