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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup
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Creamy butternut squash soup is a comforting blend of sweet and savory flavors, perfect for chilly nights or festive gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs)
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • ½ tsp ground nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 40-50 minutes until tender.
  3. In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until softened, about 5 minutes.
  4. Add vegetable broth, cumin, and nutmeg to the pot. Bring to a simmer.
  5. Scoop roasted squash flesh into the pot and blend with an immersion blender until smooth.
  6. Stir in coconut milk and adjust seasoning as needed.
  7. Serve hot, garnished with fresh herbs or a swirl of coconut milk.

Notes

  • For added warmth, consider incorporating spices like cinnamon or cayenne pepper.
  •  Substitute butternut squash with sweet potatoes for a different flavor profile.
  •  Store leftovers in an airtight container in the fridge for up to four days.

Nutrition

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