Cozy Autumn Butternut Squash Soup
Experience the essence of fall with this velvety butternut squash soup, rich in flavor and warmth. Perfect for chilly evenings, this dish combines roasted squash with aromatic spices and creamy coconut milk, creating a comforting bowl of goodness that will delight your senses. Easy to prepare and versatile enough for any occasion, this soup is sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt, then place cut-side down on a baking sheet.
- Roast the squash for 40-50 minutes or until tender.
- In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes), then add minced garlic.
- Pour in the vegetable broth and bring to a gentle simmer.
- Once the squash is cool enough to handle, scoop out the flesh into the pot. Blend until smooth using an immersion blender or traditional blender.
- Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat gently before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg