Description
Indulge in the creamy comfort of this butternut squash soup, a perfect blend of sweetness and spice to warm your chilly evenings.
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
- ½ tsp ground cinnamon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened (about 5 minutes).
- Stir in the cubed butternut squash and cook for an additional 5 minutes.
- Pour in the vegetable broth to cover the vegetables. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until the squash is fork-tender.
- Blend the mixture until smooth using an immersion blender or by transferring it to a blender.
- Return the soup to the pot, stir in coconut milk and ground cinnamon. Season with salt and pepper to taste.
- Serve hot, garnished with toasted pumpkin seeds or fresh herbs if desired.
Notes
- For added flavor, roast the butternut squash before adding it to the pot.
- Experiment with spices like nutmeg or ginger for different flavor profiles.
- Leftover soup can be stored in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg