Description
Creamy butternut squash soup is the perfect dish to embrace the flavors of fall. With its velvety texture and a harmonious blend of sweetness and spice, this soup offers a warm hug on chilly days. Made with roasted butternut squash, aromatic garlic, and creamy coconut milk, it’s not only delicious but also easy to prepare. Whether enjoyed as a starter or paired with crusty bread for a hearty meal, this soup is sure to impress friends and family alike!
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, then place cut-side down on a parchment-lined baking sheet.
- Roast the squash for 30-40 minutes until tender when pierced with a fork.
- In a large pot, heat olive oil over medium heat. Sauté diced onion and minced garlic for about 5 minutes until soft.
- Once roasted, scoop the squash flesh into the pot with onions and garlic. Add vegetable broth and coconut milk. Blend until smooth using an immersion blender or regular blender.
- Taste and adjust seasoning with salt, pepper, or nutmeg if desired. Serve warm, garnished with fresh herbs or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg