Butternut Squash Soup
Fall is the perfect season for a warm, comforting bowl of butternut squash soup. This recipe combines the natural sweetness of butternut squash with aromatic spices and creamy coconut milk, creating a delightful dish that’s both nourishing and satisfying. Whether it’s a cozy weeknight dinner or a festive gathering, this vibrant soup will warm your heart and home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and cook until fragrant.
- Add cubed butternut squash to the pot. Pour in vegetable broth to cover the squash. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes or until the squash is tender.
- Blend the mixture until smooth using an immersion blender or by transferring it to a countertop blender.
- Return the blended soup to low heat; stir in coconut milk and ground cinnamon. Season with salt and pepper as desired.
- Serve hot, garnished with pumpkin seeds or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg