Description

Creamy butternut squash soup is a warm, inviting dish perfect for chilly evenings. This velvety soup combines the natural sweetness of roasted butternut squash with fragrant spices and creamy coconut milk, creating an irresistible comfort food experience. Easy to prepare, it’s great for weeknight dinners or impressing guests at gatherings. Serve it warm with a sprinkle of fresh herbs or alongside crusty bread for a satisfying meal that warms both heart and soul.

Ingredients

Scale

2 pounds butternut squash (peeled and cubed)
1 medium onion (chopped)
3 garlic cloves (minced)
4 cups low-sodium vegetable broth
1 can (13.5 oz) coconut milk
1/2 tsp ground cinnamon
2 tbsp olive oil

Instructions

Peel and cube the butternut squash. Chop the onion and mince the garlic.
In a large pot over medium heat, add olive oil, sauté onions and garlic until soft and fragrant (about 5 minutes).
Add the cubed butternut squash and vegetable broth; bring to a boil. Reduce heat and simmer for 20 minutes or until the squash is tender.
Use an immersion blender to purée the soup until smooth. Stir in coconut milk and cinnamon, simmering for another 5 minutes.
Serve warm, garnished with roasted pumpkin seeds or fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 218
Sugar: 6g
Sodium: 348mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: - For added flavor, roast the butternut squash before adding it to the soup. - Experiment with spices like nutmeg or ginger for a unique twist. - To store leftovers, cool completely before transferring to an airtight container; refrigerate for up to five days or freeze for longer storage.