Description
Warm your soul with this creamy butternut squash soup, bursting with flavor and perfect for any occasion. A delightful blend of spices and rich textures makes it an irresistible treat.
Ingredients
Scale
- 1 medium butternut squash
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Peel and chop the butternut squash into one-inch cubes.
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Once hot, sauté diced onion and minced garlic until translucent and fragrant.
- Add the Squash: Stir in the chopped butternut squash along with salt and pepper. Cook for about five minutes.
- Pour in the Broth: Add vegetable broth until it covers the vegetables by about an inch. Bring to a simmer and cook until the squash is tender, about 20 minutes.
- Blend Until Smooth: Remove from heat and carefully blend using an immersion blender until smooth. For a chunkier texture, blend only half of it.
- Add Coconut Milk: Stir in the coconut milk for creaminess and adjust seasoning if necessary before serving.
- Serve: Transfer to bowls, garnish with fresh herbs or a dollop of yogurt if desired, and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added depth of flavor, roast the butternut squash in olive oil before blending. Feel free to substitute butternut squash with pumpkin or sweet potatoes. Top with roasted pumpkin seeds or croutons for extra crunch.