Description
Butternut squash soup is the ultimate comfort food, perfect for chilly evenings. This creamy, velvety soup combines the natural sweetness of roasted butternut squash with aromatic spices, creating a dish that warms both heart and home. Whether it’s a cozy family dinner or an elegant gathering, this delightful soup will impress everyone at the table.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 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, scoop out seeds, drizzle with olive oil, and sprinkle with salt.
- Place squash face down on a lined baking sheet and roast for 30-35 minutes until tender.
- In a large pot over medium heat, add olive oil. Sauté diced onion and minced garlic until translucent (about 5 minutes).
- Add roasted squash and vegetable broth to the pot, along with cinnamon, nutmeg, ginger, salt, and pepper. Simmer gently while stirring.
- Blend the mixture until smooth using an immersion blender or standard blender in batches. Adjust consistency with additional broth or coconut milk if desired.
- Stir in coconut milk and simmer for another 5-10 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg