Description
A creamy and comforting butternut squash soup that blends autumn flavors with a touch of warmth, perfect for chilly days.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the diced butternut squash and cook for about 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil. Then reduce the heat and simmer for 20 minutes or until the squash is tender.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the coconut milk, nutmeg, cinnamon, salt, and pepper. Heat through and serve warm.
Notes
Serve warm with a drizzle of coconut milk, a sprinkle of cinnamon, or fresh herbs. Pairs well with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg