Description
This warm and creamy Butternut Squash Soup is lightly spiced and perfect for a cozy fall or winter meal. Nourishing and flavorful, it’s ideal as a starter or a comforting main dish.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup coconut milk or heavy cream
- Salt and pepper to taste
- Optional toppings: croutons, pumpkin seeds, fresh herbs, or a drizzle of cream
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, turning halfway through.
- Sauté the Aromatics: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft. Add the garlic and cook for another minute, until fragrant.
- Add Broth and Spices: Stir in the roasted butternut squash, cinnamon, nutmeg, and ginger (if using). Pour in the broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
- Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot.
- Stir in Coconut Milk or Cream: Add the coconut milk (or heavy cream) to the soup and stir to combine. Adjust the seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with croutons, pumpkin seeds, fresh herbs, or a drizzle of cream.
Notes
This soup is perfect for meal prep and can be easily reheated. It also freezes well for future meals.
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg