Description

Butternut squash soup is the ultimate fall comfort food that warms your soul with its creamy texture and a perfect blend of sweet and spicy flavors. This simple, delightful recipe transforms roasted butternut squash, aromatic herbs, and a splash of coconut milk into a velvety masterpiece. Ideal for cozy evenings or gatherings with family and friends, serve this soup alongside crusty bread for a satisfying autumn meal.

Ingredients

Scale

2 lbs butternut squash, peeled and cubed
1 medium yellow onion, chopped
3 garlic cloves, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
2 tbsp extra virgin olive oil
1 tsp ground cinnamon
½ tsp ground nutmeg
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
In a large pot over medium heat, add olive oil. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic and cook for another minute.
Add the roasted squash to the pot along with vegetable broth. Bring to a simmer.
Stir in cinnamon and nutmeg; let simmer for 10 minutes.
Use an immersion blender to blend until smooth. Stir in coconut milk and adjust seasoning if needed.
Serve hot, garnished with additional coconut milk or roasted pumpkin seeds.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 6g
Sodium: 400mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg

Keywords: For added depth of flavor, swap butternut squash with pumpkin or sweet potatoes. Enhance creaminess by adding more coconut milk or use heavy cream if preferred. Leftovers can be stored in an airtight container in the fridge for up to five days.