Description
Warm up chilly evenings with this Easy Butternut Squash Soup, a creamy and comforting dish that harmonizes the sweet, earthy flavors of butternut squash with aromatic spices. Perfect for family gatherings or cozy nights in, this soup is quick to prepare yet feels gourmet. With its vibrant orange color and velvety texture, it’s sure to impress everyone at your table.
Ingredients
Scale
- 2 pounds butternut squash, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion until translucent and golden, about 5 minutes. Add minced garlic and sauté for an additional minute.
- Stir in the diced butternut squash and pour in the vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes or until the squash is tender.
- Remove from heat and blend the soup until smooth using an immersion blender or a standard blender (blend in batches if needed). Stir in coconut milk for creaminess.
- Return the blended soup to low heat, adding cinnamon and nutmeg. Adjust salt and pepper as desired.
- Serve hot in bowls, garnished with a drizzle of coconut milk or roasted pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 330mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg