Description
Warm up with this velvety butternut squash soup, bursting with flavor and perfect for any occasion. It’s an easy recipe that’s sure to impress!
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper; spread on a baking sheet. Roast for 25–30 minutes until tender.
- In a skillet, sauté onion and garlic until translucent.
- Scoop the roasted squash flesh into a blender along with the sautéed onion and garlic.
- Add vegetable broth and coconut milk; blend until smooth.
- Adjust seasoning with salt and pepper as needed. Serve warm, garnished with herbs or a swirl of coconut milk.
Notes
- For added flavor, consider adding a pinch of cayenne pepper or fresh ginger during blending.
- To make this soup thicker, blend longer or add a small potato before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg