Butternut Squash Soup
A creamy and comforting butternut squash soup, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Prepare the squash: Start by peeling and dicing your butternut squash.
- Sauté the aromatics: Heat a generous drizzle of olive oil in a large pot over medium heat, add the chopped onion and sauté for about 5 minutes.
- Add in garlic and ginger: Stir in the minced garlic and ground ginger, cooking for another minute.
- Introduce the squash: Stir in your diced butternut squash and toss with the aromatics for about 2-3 minutes.
- Pour in the broth: Add 4 cups of vegetable broth to the pot, stir well, and bring to a gentle boil.
- Blend until smooth: Using an immersion blender, blend the soup until smooth, or transfer to a regular blender in batches.
- Incorporate the coconut milk: Stir in 1 cup of coconut milk until well combined.
- Season to perfection: Taste the soup and adjust the seasoning with salt and pepper.
Notes
For a cozy presentation, swirl in a little extra coconut milk and garnish with pepper or pumpkin seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash, soup, vegan, comfort food, autumn recipes