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Creamy Butternut Squash Soup

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A warm and comforting creamy butternut squash soup that’s perfect for autumn or any time of year.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 1 tsp ground nutmeg
  • Salt and pepper to taste
  • Pumpkin or sunflower seeds for garnish (optional)

Instructions

  1. Prep your ingredients: Peel and dice your butternut squash, chop the onion, and mince the garlic.
  2. Sauté the aromatics: In a large pot over medium heat, add a drizzle of olive oil. Toss in your chopped onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for another minute.
  3. Add the butternut squash: Stir in the diced squash and sauté for another 5 minutes.
  4. Pour in the vegetable broth: Cover the squash and bring to a gentle simmer. Reduce heat to low and cook for 20-25 minutes until fork-tender.
  5. Blend until smooth: Use an immersion blender or transfer to a countertop blender until ultra-smooth.
  6. Stir in the coconut milk or heavy cream, nutmeg, salt, and pepper. Simmer for another 5 minutes.
  7. Garnish and serve: Ladle into bowls and garnish with pumpkin or sunflower seeds and a drizzle of olive oil if desired.

Notes

This soup can be easily customized with spices, herbs, or additional vegetables. Feel free to experiment!

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipes, comfort food, vegetarian soup

Find it online: https://thecomfortspoon.com/creamy-butternut-squash-soup/