Butternut Squash Soup: Creamy and Comforting Recipe You’ll Love
A delicious and creamy butternut squash soup recipe that warms your soul.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soups
- Method: roasting and blending
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half and scoop out the seeds.
- Drizzle olive oil over the squash, season with salt and pepper, and roast for 45 minutes.
- In a large pot, heat olive oil over medium heat and sauté onions until translucent.
- Add garlic and sauté for another minute.
- Scrape the roasted squash into the pot, add vegetable broth and nutmeg, and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, then stir in coconut milk.
- Serve hot and enjoy!
Notes
- For added flavor, consider topping the soup with pumpkin seeds.
- This soup can be made ahead of time and tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg