Creamy Butternut Squash Soup
A warm and velvety butternut squash soup that embodies the cozy flavors of autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prep your butternut squash: Peel the squash, cut in half, scoop out seeds, and chop into cubes.
- Sauté the aromatics: In a large pot, drizzle olive oil and sauté chopped onion until translucent. Add minced garlic and sauté for an additional 1-2 minutes.
- Cook the squash: Add cubed butternut squash and vegetable broth, then bring to a gentle simmer. Cover and cook for about 20-25 minutes, or until squash is fork-tender.
- Blend it up: Remove from heat and use an immersion blender to puree the soup until smooth.
- Add the creamy goodness: Return the blended soup to low heat, stir in coconut milk, and season with nutmeg, salt, and pepper.
- Serve it up: Ladle the soup into bowls and garnish with coconut milk swirl and fresh herbs if desired.
Notes
For added texture, consider garnishing with toasted pumpkin seeds or serve with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash soup, cozy soup, vegetarian soup