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Butternut Squash Soup

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A creamy, velvety butternut squash soup with a balance of sweet and savory flavors, perfect for cozy fall days.

Ingredients

Scale
  • 1 butternut squash, cubed and peeled
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup coconut milk (optional)
  • Fresh herbs for garnish (optional)

Instructions

  1. Prep the squash: Start by peeling and dicing your butternut squash into roughly 1-inch cubes.
  2. Get cooking: In a large pot, heat your olive oil on medium heat. Add the chopped onion and sauté until translucent — about 5 minutes.
  3. Add the garlic: Toss in the minced garlic and sauté for another minute.
  4. Let’s add some squash: Stir in the butternut squash cubes and cook for about 5 minutes.
  5. Pour in the broth: Add vegetable broth, bring to a boil then reduce to a simmer. Cover and let it cook for about 20-25 minutes.
  6. Blend it up: Blend the mixture until smooth and velvety.
  7. Spice it up: Return blended soup to pot, stir in coconut milk, nutmeg, salt, and black pepper, and heat for another 5 minutes.
  8. Serve with love: Ladle into bowls and garnish with fresh herbs.

Notes

This soup can be garnished with toasted pumpkin seeds or croutons for added texture.

Nutrition

Keywords: butternut squash soup, fall recipes, vegan soup

Find it online: https://thecomfortspoon.com/creamy-roasted-butternut-squash-soup-30-minutes/