Creamy Butternut Squash Soup
Butternut squash soup is a creamy, comforting dish that warms you from the inside out. With its sweet and savory notes, this recipe is perfect for chilly nights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Comfort Food
- Method: Roasting & Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp fresh ginger, grated
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Roast the cubed butternut squash on a baking sheet for about 30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions for about 5 minutes until translucent; add minced garlic and cook until fragrant.
- Stir in roasted butternut squash and grated ginger. Season with salt and pepper.
- Pour in vegetable broth, ensuring all ingredients are submerged. Cover and simmer on low heat for 20-25 minutes.
- Blend the mixture until silky smooth using an immersion blender or standard blender.
- Return the pureed soup to low heat, stir in coconut milk until fully combined; heat through without boiling.
- Serve hot, garnished with croutons or fresh herbs.
Notes
- For added depth of flavor, consider roasting the squash beforehand.
- You can substitute butternut squash with sweet potatoes or carrots for variation.
- For spice enthusiasts, add cayenne pepper during cooking.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg