Description
This creamy butternut squash soup is the perfect comforting dish for chilly evenings. Its rich flavors and velvety texture will warm your soul.
Ingredients
Scale
- 1 medium butternut squash
- 1 medium yellow onion
- 3 garlic cloves
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt to taste
- Olive oil for roasting
Instructions
- 1. Prepare the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Brush with olive oil and sprinkle with salt. Place cut-side down on a baking sheet.
- 2. Roast the Squash: Preheat oven to 400°F (200°C). Roast the squash for 30-40 minutes until tender.
- 3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté for about five minutes until soft and fragrant.
- 4. Add Broth and Spices: Scoop out the roasted squash flesh and add it to the pot along with vegetable broth, cinnamon, nutmeg, and salt. Stir to combine.
- 5. Blend Until Smooth: Use an immersion blender or transfer to a regular blender (after cooling slightly) and blend until silky smooth.
- 6. Finish with Coconut Milk: Stir in coconut milk and gently simmer on low heat for another five minutes. Taste and adjust seasoning as needed.
- 7. Serve: Transfer to bowls and garnish with a sprinkle of cinnamon or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 5g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg