Description
A creamy and comforting soup made with roasted butternut squash, perfect for fall gatherings.
Ingredients
Scale
- 1 butternut squash, peeled and diced
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Fresh sage or thyme, for garnish
- 1 tablespoon olive oil
Instructions
- Prepare the Squash: Peel and remove seeds from the butternut squash, then cut it into small cubes.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onions and sauté until soft, about 5 minutes, then add garlic and cook for an additional minute.
- Add the Squash: Stir in butternut squash cubes and sauté for 3-4 minutes.
- Pour in the Broth: Add broth, ensuring it covers the squash. Bring to a gentle boil, then reduce to a simmer for 20-25 minutes until squash is tender.
- Blend Until Smooth: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- Add Creaminess: Stir in coconut milk or heavy cream and adjust seasoning.
- Serve: Ladle into bowls, garnish with fresh herbs or a drizzle of olive oil if desired.
Notes
Consider roasting the butternut squash for added flavor. Enjoy with crusty bread or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: butternut squash, soup, fall recipe, creamy soup, comfort food